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Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface

artículo científico publicado en 2003

Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages

artículo científico publicado en 2010

NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages

scientific article published on 28 June 2012

Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl ⬇️

artículo científico publicado el 2 de junio de 2007

Technologies to shorten the drying period of dry-cured meat products ⬇️

artículo científico publicado el 24 de marzo de 2007

The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.

artículo científico publicado en 2011

The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®

scientific article published on 11 October 2013

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