Ultrasonic characterization of salt, moisture and texture modifications in dry-cured ham during post-salting

Reducing salt: A challenge for the meat industry

Eoin Desmond · Meat Science · 2006 · 805 citations

Agriculture, Food Science, Sustainable Agriculture +12

Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

M. Aliño, Raúl Grau, Fidel Toldrá · Meat Science · 2010 · 76 citations

Agriculture, Food Science, Food Chemistry +10

Monitoring the ripening process of Iberian ham by computer vision on magnetic resonance imaging

Teresa Antequera, Andrés Caro, Pablo G. Rodríguez et al. · Meat Science · 2007 · 67 citations

Agriculture, Computer Science, Food Science +16

Cheese Maturity Assessment Using Ultrasonics

J. Benedito, Juan A. Cárcel, G. Clemente et al. · Journal of Dairy Science · 2000 · 66 citations · Full text

Agriculture, Dairy Science, Food Science +12

Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing

Paola Fantazzini, M. Gombia, Paolo Schembri et al. · Meat Science · 2009 · 61 citations

Agriculture, Food Science, Food Engineering +9