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Meat Science|June 15, 2010
Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chlorideM Aliño, R Grau, F Toldrá, et al.Journal of Food Science|November 13, 2007
Changes in apple liquid phase concentration throughout equilibrium in osmotic dehydrationJ M Barat, C Barrera, J M Frías, et al.Meat Science|November 9, 2011
Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing-saltingJ M Barat, R Grau, J B Ibáñez, et al.Meat Science|November 9, 2011
Replacement of pile salting by simultaneous brine thawing-salting in Spanish cured ham manufacturingJ M Barat, R Grau, M J Pagán-Moreno, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|June 16, 2012
Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storageA Fuentes, I Fernández-Segovia, J A Serra, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 29, 2011
Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian hamT Pérez-Palacios, J Ruiz, D Martín, et al.Meat Science|July 30, 2010
Influence of brine concentration on swelling pressure of pork meat throughout saltingM Aliño, R Grau, A Fernández-Sánchez, et al.Food Microbiology|December 29, 2011
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured hamM Flores, M C Aristoy, T Antequera, et al.Food Research International (Ottawa, Ont.)|August 28, 2020
Functional changes induced by extrusion during cocoa alkalizationD Valverde, B Behrends, É Pérez-Esteve, et al.Meat Science|November 9, 2011
Quantification and kinetics of the residual brine generation during ham and shoulder pile saltingJ M Barat, D Vidal-Brotóns, E López-Pascual, et al.Pageof 2