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1
Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions
Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions
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Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

Andres, A.I ; Ventanas, S ; Ventanas, J ; Cava, R ; Ruiz, J

European food research & technology, 2005-07, Vol.221 (1-2), p.30-35 [Periódico revisado por pares]

Heidelberg: Springer

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2
Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections
Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections
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Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections

Pérez-Juan, M ; Flores, M ; Toldrá, F

European food research & technology, 2006-03, Vol.222 (5-6), p.658-666 [Periódico revisado por pares]

Heidelberg: Springer

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3
High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere
High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere
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High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

Andrés, A.I ; Adamsen, C.E ; Moller, J.K.S ; Ruiz, J ; Skibsted, L.H

European food research & technology, 2006-03, Vol.222 (5-6), p.486-491 [Periódico revisado por pares]

Heidelberg: Springer

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4
Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods
Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods
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Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods

Flores, M ; Soler, C ; Aristoy, M.C ; Toldrá, F

European food research & technology, 2006-03, Vol.222 (5-6), p.509-515 [Periódico revisado por pares]

Heidelberg: Springer

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5
High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour
High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour
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High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour

Andres, A.I ; Moller, J.K.S ; Adamsen, C.E ; Skibsted, L.H

European food research & technology, 2004-08, Vol.219 (3), p.205-210 [Periódico revisado por pares]

Heidelberg: Springer

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6
Fungi as an occupational health hazard in seasoned-food-industry workers
Fungi as an occupational health hazard in seasoned-food-industry workers
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Fungi as an occupational health hazard in seasoned-food-industry workers

Palmas, F ; Meloni, V

Environmental monitoring and assessment, 1997-12, Vol.48 (3), p.273-284 [Periódico revisado por pares]

Dordrect: Springer

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