Contreras Ruiz, Marina(Universitat Politècnica de València, 2020-10-26)
[EN] Dry-cured ham is a product highly appreciated by consumers, nevertheless, there are a
large number of manufacturing process-related parameters, as well as ham intrinsic factors, that
compromise its final quality. ...
Ferrís Gómez, Raquel(Universitat Politècnica de València, 2015-11-09)
[ES] En este trabajo se estudió el efecto del uso de CO2 en condiciones supercríticas (SC-CO2) asistido por ultrasonidos de potencia (HPU) para la inactivación microbiana (E. coli inoculado y flora natural) en jamón curado. ...
Fulladosa, E.; PRADOS PEDRAZA, MARTA DE; García Pérez, José Vicente; Benedito Fort, José Javier; Muñoz, I; Arnau, J.; Gou, Pere(Elsevier, 2015-06)
[EN] The characterization of dry-cured ham according to salt and fat contents is of great interest to industry and consumers. In this study, the feasibility of using non-destructive technologies such as X-rays and ultrasound ...