Sensory and analytical properties of Spanish dry-cured ham of normal and defective texture

Author： Garca-Garrido J.A. Quiles-Zafra R. Tapiador J. Luque de Castro M.D.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.67, Iss.4, 1999-12, pp. : 423-427

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes

By Coutron-Gambotti C. Gandemer G. Rousset S. Maestrini O. Casabianca F.

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 13-19

Elsevier

Access to resources Recommend Favorite

Peptide generation in the processing of dry-cured ham

By Rodriguez-Nunez E. Aristoy M.-C. Toldra F.

Food Chemistry, Vol. 53, Iss. 2, 1995-01 ,pp. : 187-190

Elsevier

Access to resources Recommend Favorite

Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality

By Garcia-Esteban M. Ansorena D. Astiasaran I.

Meat Science, Vol. 67, Iss. 1, 2004-05 ,pp. : 57-63

Elsevier

Access to resources Recommend Favorite

Contribution of muscle aminopeptidases to flavor development in dry-cured ham

By Toldra F. Aristoy M.-C. Flores M.

Food Research International, Vol. 33, Iss. 3, 2000-04 ,pp. : 181-185

Elsevier

Access to resources Recommend Favorite

Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing

By Coutron-Gambotti C. Gandemer G.

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 95-101

Elsevier

Access to resources Recommend Favorite