Listando ARTICLES CIENTÍFICS por autor/a "Garcia-Perez, José V."
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Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile
Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Garcia-Perez, José V.; Benedito, J.; Lorenzo, J.M. (Elsevier, 2018-08-04) Qualitat i Tecnologia AlimentàriaThe impact of low temperature treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high ...