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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...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5302352/ https://ncbi.nlm.nih.gov/pubmed/28231128 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods5020033 |
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