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CyTA - Journal of Food Volume 17, 2019 - Issue 1

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Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

Efecto de los métodos de envasado sobre el jamón ahumado al vapor con sal reducida utilizando extractos de hierbas

Adrian StelmasiakDepartment of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, PolandCorrespondence[email protected]
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Jarosław WyrwiszDepartment of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, PolandView further author information

Agnieszka WierzbickaDepartment of Technique and Food Development, Warsaw University of Life Sciences, Warsaw, PolandView further author information

Pages 834-840 | Received 09 Apr 2019, Accepted 18 Aug 2019, Published online: 15 Oct 2019

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https://doi.org/10.1080/19476337.2019.1660409
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Arkadiusz Szpicer, Weronika Binkowska, Iwona Wojtasik-Kalinowska & Andrzej Poltorak. (2023) Prediction of protein denaturation and weight loss in pork loin (muscle Longissimus dorsi) using computational fluid dynamics. European Food Research and Technology 249:12, pages 3055-3068.
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