Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

Meat Science

Volumn 78, Issue 1-2, 2008, Pages 135-142

  Blesa, E ^a   Alino M ^a   Barat, J M ^a   Grau, R ^a   Toldra F ^b   Pagan M J ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Ham post salting; Microbiology; Partial substitution; Sodium replacement; Spanish cured ham

Indexed keywords

EID: 36248953920     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.07.008     Document Type: Article

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