High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

Author: Andrés A.   Adamsen C.   Møller J.   Ruiz J.   Skibsted L.  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.222, Iss.5-6, 2006-03, pp. : 486-491

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