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Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

E Coll-Brasas1, J Arnau1, P Gou1

  • 1IRTA, XaRTA, Food Technology, Finca Camps i Armet, E-17121, Monells, Girona, Catalonia, Spain.

Meat Science
|March 9, 2019
PubMed

Keywords:
ColourDefective texturesDry-cured hamHigh pressurePastinessTemperature

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