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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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Consejo Superior de Investigaciones Científicas
2016-06-01
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| Serie: | Grasas y Aceites |
| Soggetti: | |
| Accesso online: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1594 |
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