Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere
Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives
Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles
Effects of nitrite level, packaging system and high-pressure processing treatment on physicochemical and sensory properties of cooked ham
The application of response surface methodology for the development of sensory accepted low-salt cooked ham using high pressure processing and a mix of organic acids
