Vacuum salting treatment for the accelerated processing of dry-cured ham

Advanced Technologies for Meat Processing

Volumn , Issue , 2006, Pages 353-370

  Barat, José M ^a   Grau, Raul ^a   Fito, Pedro ^a   Chiralt, Amparo ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CURING; FOOD PRESERVATION; MEATS; SODIUM CHLORIDE;

BRONZE AGE; DRY-CURED HAM; ENZYMATIC ACTIVITIES; FLAVOR PERCEPTIONS; LIPOLYTIC;

DRYING;

EID: 79951514981     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

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