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Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits

Journal Title:
Meat science.
Journal Volume/Issue:
2010 July, v. 85, no. 3
Main Author:
Sánchez-Molinero, F.
Other Authors:
Arnau, J.
Format:
Electronic
Language:
English
Subjects:
ham
cured meats
dried meat
oxygen
modified atmosphere packaging
meat quality
curing (food products)
drying
sensory evaluation
off flavors
flavor
texture
hardness
appearance (quality)
taste
relative humidity
off odors
crosslinking
View in NAL's Catalog:
IND44369853