Microscopic investigations as an aid in raw ham’s ripening analysis

Microscopic investigations as an aid in raw ham’s ripening analysis

The raw ham’s ripening process contributes to the development of numerous biochemical reactions, mainly affecting proteins and lipids and allowing to obtain an adequate texture and a characteristic flavor. This article reports the results of histologic investigations carried out on 5 different anat...

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Bibliographic Details
Main Authors: Domenico Paludi, Giovanni Di Guardo, Alberto Olivastri, Antonio Zizzi, Corrado Rubini, Luca Maria Pennisi, Marina Baffoni, Anna Rita Festino, Adriana Ianieri, Alberto Vergara
Format: Article
Language:English
Published: PAGEPress Publications 2019-06-01
Series:Italian Journal of Food Safety
Subjects:
Raw ham
ripening
morphological investigations
histology
histochemistry
light microscopy
Online Access:https://www.pagepressjournals.org/index.php/ijfs/article/view/8166

Internet

https://www.pagepressjournals.org/index.php/ijfs/article/view/8166

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