Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

Journal of Food Engineering

Volumn 99, Issue 2, 2010, Pages 198-205

  Alino M ^a   Grau, R ^a   Fuentes, A ^a   Barat, J M ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Calcium; Dry cured ham; Magnesium; Post salting; Potassium; Sodium replacement

Indexed keywords

DRY-CURED HAM; MAGNESIUM CHLORIDES; PARTIAL REPLACEMENT; PHYSICOCHEMICAL CHARACTERISTICS; POST-SALTING; POTASSIUM CHLORIDE; SALT CONTENT;

CALCIUM; CALCIUM ALLOYS; CALCIUM CHLORIDE; CURING; MAGNESIUM; MEATS; SODIUM CHLORIDE;

DRYING;

EID: 77950161089     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.02.020     Document Type: Article

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