Ham salting in plástic bags: A way to reduce salt use?
The objective of this work was to study salt reduction in the processing and final product of Iberian dry-cured ham manufacturing. For this purpose, high-barrier plastic bags were used in the salting stage, with salt doses of 2.5 and 3.2% at 10 and 15 d. The following aspects were evaluated: the pro...
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| Publicado no: | Agronomía Colombiana |
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| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidad Nacional de Colombia
2018
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=180358913009 https://www.redalyc.org/journal/1803/180358913009/ https://www.redalyc.org/journal/1803/180358913009/html/ https://www.redalyc.org/journal/1803/180358913009/180358913009.epub https://www.redalyc.org/journal/1803/180358913009/movil |
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