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
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Meat; Temperature; Ph; Cold storage; Ham; Colour; Freezing; Pork product; Amino acid
-
Control of Listeria monocytogenes on cooked cur...
- Author(s) : STOPFORTH J. D., VISSER D., ZUMBRINK R., et al.
- Date : 2010/03
- Languages : English
- Source: Journal of Food Protection - vol. 73 - n. 3
View record
-
Colour stability of packed meat products. The e...
- Author(s) : AASGAARD J.
- Date : 1993/04
- Languages : English
- Source: Fleischwirtschaft - vol. 73 - n. 4
View record
-
Inhibition of Listeria monocytogenes and Salmon...
- Author(s) : AYMERICH T., JOFFRE A., GARRIGA M., et al.
- Date : 2005/01
- Languages : English
- Source: Journal of Food Protection - vol. 68 - n. 1
View record
-
Muscle pH60 colour (L, a, b) and water-holding ...
- Author(s) : ROSEIRO L. C., SANTOS C., MELO R. S.
- Date : 1994
- Languages : English
- Source: Meat Sci. - vol. 38 - n. 2
View record
-
Stabilnosc oksydacyjna przetworów z miesa wiepr...
- Author(s) : KRALA L., BAGNOWSKA A., IRZYNIEC Z.
- Date : 2010/04
- Languages : Polish
- Source: Chlodnictwo - vol. 45 - n. 4
View record