Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development

Grasas y Aceites

Volumn 60, Issue 3, 2009, Pages 291-296

  Toldrá, Fidel ^a   Aristoy, M Concepción ^a   Flores, Mónica ^a  

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

Author keywords

Aroma; Dry cured ham; Flavour; Nitrate; Nitrite; Nitrosamines

Indexed keywords

AROMA; AROMA DEVELOPMENT; CURED MEAT PRODUCTS; DRY-CURED HAM; LIPID OXIDATION; MEAT PRODUCTS; MICROBIOLOGICAL SAFETY; NITRITE;

CURING; FLAVORS; FOOD ADDITIVES; MEATS; NITRATES; NITROSAMINES; ODORS;

DRYING;

EID: 68849112670     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.130708     Document Type: Review

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