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Communication

Sensory profiling of Dalmatian dry-cured ham under different temperature conditions

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Pages 216-218 | Published online: 09 Mar 2016

References

  • Arnau, J., Guerrero, L., Gou, P., 1997. Effects of temperature during the last month of ageing and of salting time on dry-cured ham aged for six months. J. Sci. Food Agr. 74: 193–198.
  • Gandemer, G., 2002. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci. 62: 309–321.
  • Jerković, I., Mastelić, J., Tartaglia, S., 2007. A study of volatile flavor substances in Dalmatian traditional smoked ham: Influence of dry-curing and frying. Food Chem. 104: 1030–1039.
  • Ruiz, J., Ventanas, J., Cava, R., Timón, M.L., García, C., 1998. Sensory characteristics of Iberian ham: influence of processing time and slice location. Food Res. Int. 31: 53–58.
  • SAS, 2001. SAS System Release (V 9.1). SAS Institute Inc., Cary, NC, USA.

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