Open AccessHigh Pressure Processing (HPP) Does Not Affect Texture and Sensory Attributes of Smoked Hams Cured by Conventional and Alternative Methods
Author(s) -
Y. Yeh,
H. Thippareddi,
A. S. De Mello
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.027
Subject(s) - food science , flavor , curing (chemistry) , chemistry , odor , sensory analysis , mouthfeel , raw material , organic chemistry , polymer chemistry
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