Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Meat Science

Volumn 82, Issue 2, 2009, Pages 213-218

  Fulladosa, E ^a   Serra, X ^a   Gou, P ^a   Arnau, J ^a  

^a IRTA   (Spain)

Author keywords

Dry cured ham; High pressure; Potassium lactate; Restructured ham; Sodium; Sodium reduction; Transglutaminase

Indexed keywords

EID: 62649133254     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.01.013     Document Type: Article

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