Albarracín Hernández, William(Universitat Politècnica de València, 2009-07-17)
El uso de la técnica de salado-descongelado simultáneo en salmuera saturada se ha mostrado como una alternativa al proceso tradicional (descongelación en cámara frigorífica + posterior salado con sal sólida) de elaboración ...
Albarracín Hernández, William; Sanchez, Ivan C.; Grau Meló, Raúl; Barat Baviera, José Manuel(Wiley, 2011-07)
[EN] Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride ...
Grau Meló, Raúl; Albarracín Hernández, William; Trinidad Perez, M.; Antequera, Teresa; Barat Baviera, José Manuel(Elsevier, 2011-05)
[EN] The study of simultaneous brine thawing/salting as an alternative to the traditional stages in Iberian dry-cured ham processing was carried out employing 75 pre-cured frozen hams from Iberian pigs. The frozen hams ...