ShareThe effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry-cured hams.
Author(s) : ARNAU J., GOU P., GUERRERO L.
Type of article: Article
Details
- Original title: The effects of freezing, meat pH and storage temperature on the formation of white film and tyrosine crystals in dry-cured hams.
- Record ID : 1995-2350
- Languages: English
- Source: J. Sci. Food Agric. - vol. 66 - n. 3
- Publication date: 1994
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Temperature; Ph; Cold storage; Ham; Colour; Freezing; Pork product; Amino acid
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