The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl
Bak, Kathrine Holmgaard, Lindahl, Gunilla, Karlsson, Anders H., Lloret, Elsa, Gou, Pere, Arnau, Jacint, Orlien, VibekeVolume:
95
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.05.004
Date:
October, 2013
File:
PDF, 781 KB
english, 2013
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