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Sensory characteristics of Iberian ham: Influence of salt content and processing conditions.

Journal Title:
Meat science.
Journal Volume/Issue:
2004 Sept., v. 68, no. 1
Main Author:
Andres, A.I.
Other Authors:
Cava, R., Ventanas, J., Thovar, V., and Ruiz, J.
Format:
Article
Language:
English
Subjects:
ham
salting
curing (food products)
meat aging
drying temperature
dried meat
cured meats
salt content
drying quality
sensory properties
sensory evaluation
marbling
color
appearance (quality)
hardness
rancidity
off odors
off flavors
juiciness
texture
taste sensitivity
sweetness
bitterness
saltiness
View in NAL's Catalog:
IND43631954