Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite.

Foods · 2016 · PMC5302352 · PMID 28231128

Europe PMC DOI

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an obvious trendno p-value reported

They show a decreasing activity over time in hams held at 16 °, but not in cold-stored hams, where the enzyme does not follow an obvious trend line.

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