2008•Innovative Food Science & Emerging TechnologiesRequires access

Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage

Ramón Cava, Luís Ladero, Santiago Lavín González, Atanasio Carrasco, Rosario Ramírez

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Key concepts: Loin, Lipid oxidation, Chemistry, Pascalization, Food science, High pressure, Biochemistry, Antioxidant

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Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage — Research Paper | ScholarLens