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Jan Roland G. Molina

Teagasc Food Research Centre Ashtown

Dublin

Ireland

  • Teagasc Food Research Centre Ashtown

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Scholarly Papers (1)

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Effects of Nitrite Level, Packaging System and High Pressure Processing Treatment on Physicochemical and Sensory Properties of Cooked Ham

Number of pages: 46 Posted: 23 Apr 2025
Jan Roland G. Molina, Stergios Melios, Emily Crofton, Jesus Frias Celayeta, Declan J. Bolton and Cristina Botinestean
Teagasc Food Research Centre Ashtown, Teagasc Food Research Centre Ashtown, Teagasc - Agriculture and Food Development Authority, Technological University Dublin, Teagasc Food Research Centre and Teagasc Food Research Centre Ashtown
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Abstract:

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cooked ham, nitrites, high pressure processing, sensory evaluation, E-nose