Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón

The influence of three salting treatments (treatment II: 50% NaCl-50% KCl; III: 45% NaCl-25% KCl-20% CaCl2-10% MgCl2; IV: 30% NaCl-50% KCl-15% CaCl2-5% MgCl2) on the formation of volatile compounds throughout the process was studied and compared to those of a control “lacón” (treatment I: 100% NaCl)...

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Váldodahkkit:	R. Domínguez, P. E. Munekata, A. Cittadini, J. M. Lorenzo
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	Consejo Superior de Investigaciones Científicas 2016-06-01
Ráidu:	Grasas y Aceites
Fáttát:	calcium chloride dry-cured “lacón” magnesium chloride potassium chloride volatile compounds
Liŋkkat:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1594
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