High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl - Concepedia

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High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

40

Citations

20

References

2011

Year

Kathrine H. Bak, Gunilla Lindahl, Anders Karlsson, Elsa Lloret, Gabriele Ferrini, J. Arnau, Vibeke Orlien

Food PhysicHigh Pressure EffectFood EngineeringFood ProcessingDifferent LevelsHealth Sciences

References

	Year	Citations

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