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

Research output: Contribution to journalJournal articleResearchpeer-review

  • Kathrine Holmgaard Bak
  • Gunilla Karin Lindahl
  • Anders H Karlsson
  • Elsa Lloret
  • Gabriele Ferrini
  • Jacint Arnau
  • Orlien, Vibeke
Original languageEnglish
JournalMeat Science
Issue number3
Pages (from-to)690-696
Number of pages7
Publication statusPublished - 2012

ID: 37372853