Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham

In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. For these purposes, Italian products belonging to different categories (cooked ham, “selected”...

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Detalles Bibliográficos
Autores principales: Barbieri, Sara, Soglia, Francesca, Palagano, Rosa, Tesini, Federica, Bendini, Alessandra, Petracci, Massimiliano, Cavani, Claudio, Gallina Toschi, Tullia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5133677/
https://www.ncbi.nlm.nih.gov/pubmed/27957555
http://dx.doi.org/10.1016/j.heliyon.2016.e00202

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5133677/
https://www.ncbi.nlm.nih.gov/pubmed/27957555
http://dx.doi.org/10.1016/j.heliyon.2016.e00202

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