Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KC1 as substitute for NaCl
- Author
- COMAPOSADA, J1 ; ARNAU, J1 ; GOU, P1
[1] IRTA, Finca Camps i Armet, 17121 Monells (Girona), Spain - Source
Meat science. 2007, Vol 77, Num 4, pp 643-648, 6 p ; ref : 3/4 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Dry-cured hams Potassium chloride Sodium chloride Sorption isotherms Water activity
- Keyword (fr)
- Activité eau Chlorure de sodium Jambon Produit carné Sel Sorption Substitut Viande porc Produit charcuterie
- Keyword (en)
- Water activity Sodium chloride Ham Meat product Salt Sorption Substitute Pork Pork product
- Keyword (es)
- Agua actividad Sodio cloruro Jamón Producto de carne Sal Sorción Substituto Carne cerdo Producto chacinería
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19376161
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2007.05.017 
https://dx.doi.org/10.1016/j.meatsci.2007.05.017
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