Zobrazeno 1 - 4
of 4
pro vyhledávání: '"vacuum salting"'
Publikováno v:
Agronomía Colombiana, Vol 36, Iss 2, Pp 166-173 (2018)
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 1
Externí odkaz:
https://doaj.org/article/736f0280163745c79bc97466d6bdaee1
Publikováno v:
Agronomía Colombiana, Vol 36, Iss 2, Pp 166-173 (2018)
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 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19d291f7050062135c8caac6782da4d4
https://revistas.unal.edu.co/index.php/agrocol/article/view/71130
https://revistas.unal.edu.co/index.php/agrocol/article/view/71130
Autor:
Isabel Fernández-Segovia, Arantxa Rizo, Ana Fuentes, José M. Barat, Miguel Alcañiz, Rafael Masot
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] In this work two objectives were proposed: (i) to optimize a new salmon salting smoking method using vacuum packaging and (ii) to evaluate the application of impedance spectroscopy (IS) to the on-line monitoring of the process. Different process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::334e8cb39034508e1f317a54f05f143a
https://doi.org/10.1016/j.lwt.2012.09.025
https://doi.org/10.1016/j.lwt.2012.09.025
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