High Pressure Processing of Dry-Cured Ham: Structural and Molecular Changes Affecting Sodium and Water Dynamics

P. Picouet, N. Garcia-Gil, P. Nolis, M. Colleo, T. Parella, X. Sala, J. Arnau

Research output: Contribution to journal › Article › Research

Original language	English
Pages (from-to)	335-340
Journal	Innovative Food Science & Emerging Technologies
Volume	16
Publication status	Published - 1 Aug 2012

Cite this

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title = "High Pressure Processing of Dry-Cured Ham: Structural and Molecular Changes Affecting Sodium and Water Dynamics",

author = "P. Picouet and N. Garcia-Gil and P. Nolis and M. Colleo and T. Parella and X. Sala and J. Arnau",

year = "2012",

month = aug,

day = "1",

language = "English",

volume = "16",

pages = "335--340",

journal = "Innovative Food Science & Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier BV",

}

TY - JOUR

T1 - High Pressure Processing of Dry-Cured Ham: Structural and Molecular Changes Affecting Sodium and Water Dynamics

AU - Picouet, P.

AU - Garcia-Gil, N.

AU - Nolis, P.

AU - Colleo, M.

AU - Parella, T.

AU - Sala, X.

AU - Arnau, J.

PY - 2012/8/1

Y1 - 2012/8/1

M3 - Article

SN - 1466-8564

VL - 16

SP - 335

EP - 340

JO - Innovative Food Science & Emerging Technologies

JF - Innovative Food Science & Emerging Technologies

ER -