Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits

Meat Science

Volumn 85, Issue 3, 2010, Pages 420-427

  Sanchez Molinero F ^a   Arnau, J ^a  

^a IRTA   (Spain)

Author keywords

Appearance; Dry cured ham; Flavour; Modified atmosphere; Texture

Indexed keywords

OXYGEN;

ANIMAL; ARTICLE; FOOD HANDLING; HUMAN; HUMIDITY; MEAT; METHODOLOGY; ODOR; SKELETAL MUSCLE; STANDARD; SWINE; TASTE;

ANIMALS; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; HUMIDITY; MEAT; MUSCLE, SKELETAL; ODORS; OXYGEN; SWINE; TASTE;

ACARI;

EID: 77954955920     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.010     Document Type: Article

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