Study of salting and post-salting stages of fresh and thawed Iberian hams

Meat Science

Volumn 79, Issue 4, 2008, Pages 677-682

  Grau, Raúl ^a   Albarracín, William ^a   Toldrá, Fidel ^b   Antequera, Teresa ^c   Barat, José M ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

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

^c UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Iberian hams; Mass transfer; Post salting; Salting; Thawing

Indexed keywords

SUIDAE;

EID: 46549089295     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.10.034     Document Type: Article

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