Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415323 | Innovative Food Science & Emerging Technologies | 2018 | 35 Pages |
Abstract
HPP treatment and refrigerated storage of dry-cured ham are advantageous industrial and commercial procedures. In the particular case of Iberian ham, both HPP and refrigerated storage brought about a decrease in the total levels of volatile compounds. Therefore, adequate HPP treatment conditions and commercial shelf life should be cautiously set in order to safeguard the unique odor and aroma characteristics of Iberian ham.
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Authors
Nerea MartÃnez-Onandi, Ana Rivas-Cañedo, Antonia Picon, Manuel Nuñez,