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

Department of Food Science (UCPH FOOD)

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

Research output: Contribution to journal › Journal article › Research › peer-review

Kathrine Holmgaard Bak
Gunilla Karin Lindahl
Anders H Karlsson
Elsa Lloret
Gabriele Ferrini
Jacint Arnau
Orlien, Vibeke

Original language	English
Journal	Meat Science
Volume	90
Issue number	3
Pages (from-to)	690-696
Number of pages	7
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2011.10.015
Publication status	Published - 2012

ID: 37372853