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 journalArticleResearch

28 Citations (Scopus)
Original languageEnglish
Pages (from-to)335-340
JournalInnovative Food Science & Emerging Technologies
Volume16
Publication statusPublished - 1 Aug 2012

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