Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite
Dry cured hams were investigated for their ability to develop red color even at low temperature (3–4 °C) and in the absence of added nitrites; results were compared with those obtained from nitrite-free hams made at conventional warm maturing temperatures. Colorimetric parameters (L*, a*, b*, and hu...
Shranjeno v:
| Principais autores: | , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2016-04-01
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| Serija: | Foods |
| Teme: | |
| Online dostop: | http://www.mdpi.com/2304-8158/5/2/33 |
| Oznake: |
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