Effect of Temperature During Hp Processing on Colour and Colour Stability of Dry-Cured Ham

in 63rd International Congress of Meat Science and Technology
Autor:innen:
E. Coll-Brasas 1IRTA, XaRTA, Food Technology, Finca Camps i Armet, E-17121 Monells, Girona, Spain

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J. Arnau 1IRTA, XaRTA, Food Technology, Finca Camps i Armet, E-17121 Monells, Girona, Spain

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P. Gou 1IRTA, XaRTA, Food Technology, Finca Camps i Armet, E-17121 Monells, Girona, Spain

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J.M. Lorenzo 2CTC, Centro Tecnológico de la Carne, Avenida de Galicia 4, Parque Tecnolóxico, 32900 San Cibrao das Viñas, Spain

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J.V. García-Pérez 3UPV, Universitat Politècnica de València. Tecnología de los Alimentos. Camí de Vera, s/n, 46022 València, Spain; elena.fulladosa@irta.cat

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J. Benedito 3UPV, Universitat Politècnica de València. Tecnología de los Alimentos. Camí de Vera, s/n, 46022 València, Spain; elena.fulladosa@irta.cat

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E. Fulladosa 1IRTA, XaRTA, Food Technology, Finca Camps i Armet, E-17121 Monells, Girona, Spain

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Art:
Kapitel
Seiten:
655–657
DOI:
https://doi.org/10.3920/9789086868605_292

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