Colour and moisture changes during the manufacture of Iberian dry-cured ham caused by some biotic and abiotic factors

Food Science and Technology International

Volumn 10, Issue 4, 2004, Pages 269-275

  Sanabria, C ^a   Martin Alvarez P J ^b   Carrascosa, A V ^b  

^a Inst de Tecn Agroalimentaria   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Colour; Drying; Iberian ham; Moisture; Rearing system

Indexed keywords

CALORIMETERS; COLOR; DRYING; MEATS; MOISTURE; MUSCLE; NUTRITION; PACKAGING; STATISTICAL METHODS; VACUUM APPLICATIONS;

IBERIAN HAM; MIXED FEEDS (MF); REARING SYSTEMS; SEMIMEMBRANOSUS (SM) MUSCLES;

FOOD PROCESSING;

SUS SCROFA;

EID: 4344621603     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013204046094     Document Type: Article

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