Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions

LWT

Volumn 64, Issue 2, 2015, Pages 1234-1242

  Lorido, Laura ^a   Estévez, Mario ^a   Ventanas, Jesús ^a   Ventanas, Sonia ^a  

^a Avda Universidad   (Spain)

Author keywords

Dry cured hams; High hydrostatic pressure; Sensory evaluation; Timeeintensity

Indexed keywords

CURING; DRYING; HYDRAULICS; HYDROSTATIC PRESSURE; SENSORY PERCEPTION; TEXTURES;

COMPARATIVE STUDIES; DRY-CURED HAM; HIGH HYDROSTATIC PRESSURE; QUANTITATIVE DESCRIPTIVE ANALYSIS; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; TEMPORAL PERCEPTION; TIMEEINTENSITY;

SENSORY ANALYSIS;

EID: 84944345157     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.029     Document Type: Article

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