High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour

Author: Andrés Ana   Møller Jens   Adamsen Christina   Skibsted Leif  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.219, Iss.3, 2004-08, pp. : 205-210

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