Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing–salting

Use of vacuum impregnation in food salting process

Amparo Chiralt, P. Fito, Ana Andrés et al. · Journal of Food Engineering · 2001 · 200 citations

Agriculture, Food Science, Food Engineering +11

Influence of Increasing Brine Concentration in the Cod‐Salting Process

Sneyder Rodríguez‐Barona, Ana Andrés, P. Fito · Journal of Food Science · 2002 · 119 citations · Full text

Agriculture, Ocean Engineering, Codicology +8

Equilibrium in cellular food osmotic solution systems as related to structure.

José Manuel Barat Baviera, Amparo Chiralt, P. Fito · Journal of Food Science · 1998 · 94 citations

Agriculture, Food Science, Physiology +15

Study of the Physicochemical and Sensorial Characteristics of Dry-Cured Hams in Three Pig Genetic Types

Luís Guerrero, P. Gou, Pedro Ángel Castro Alonso et al. · Journal of the Science of Food and Agriculture · 1996 · 76 citations

Agriculture, Animal Sciences, Food Science +16

Gram-positive, catalase-positive cocci from dry cured Iberian ham and their enterotoxigenic potential

Félix Núñez, Juan J. Córdoba, Elena Bermúdez et al. · Applied and Environmental Microbiology · 1996 · 73 citations · Full text

Agriculture, Food Science, Microbiology +17