Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods

By Flores M.   Soler C.   Aristoy M.-C.   Toldrá F.  

European Food Research and Technology A, Vol. 222, Iss. 5-6, 2006-03 ,pp. : 509-515

Springer Publishing Company

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

By Andrés A.   Adamsen C.   Møller J.   Ruiz J.   Skibsted L.  

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

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Penicillium Populations in Dry-Cured Ham Manufacturing Plants

By Battilani Paola   Pietri Amedeo   Giorni Paola   Formenti Silvia   Bertuzzi Terenzio   Toscani Tania   Virgili Roberta   Kozakiewicz Zofia  

Journal of Food Protection, Vol. 70, Iss. 4, 2007-04 ,pp. : 975-980

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Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

By Adamsen Christina   Møller Jens   Hismani Ramadan   Skibsted Leif  

European Food Research and Technology A, Vol. 218, Iss. 5, 2004-04 ,pp. : 403-409

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Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

By Zhang Jinjie  

Journal of Food Science and Technology, Vol. 48, Iss. 1, 2011-02 ,pp. : 69-75

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