Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process
- Auteur
- MORALES, R1 ; ARNAU, J1 ; SERRA, X1 ; GUERRERO, L1 ; GOU, P1
[1] IRTA, Finca Camps i Armet, 17121 Monells, Girona, Spain - Source
Meat science. 2008, Vol 80, Num 2, pp 231-238, 8 p ; ref : 1 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Domaine scientifique
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Editeur
- Elsevier, Oxford
- Pays de publication
- United Kingdom
- Type de document
- Article
- Langue
- English
- Mot clé auteur
- Dry-cured ham Softness Stress relaxation test Temperature
- Mot clé (fr)
- Jambon Produit carné Séchage Température Texture Traitement thermique Produit charcuterie
- Mot clé (en)
- Ham Meat product Drying Temperature Texture Heat treatment Pork product
- Mot clé (es)
- Jamón Producto de carne Secado Temperatura Textura Tratamiento térmico Producto chacinería
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35A Généralités / 002A35A03 Génie industriel alimentaire
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B05 Industries de la viande et des produits carnés
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 20662559
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.2007.11.024 
https://dx.doi.org/10.1016/j.meatsci.2007.11.024
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