The effect of high pressure and residual oxygen on the color stability 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
  • Pere Gou
  • Jacint Arnau
  • Orlien, Vibeke
Original languageEnglish
JournalMeat Science
Issue number2
Pages (from-to)433-443
Number of pages11
Publication statusPublished - 2013

ID: 46205646