Liha töötlemine
Cornet,
G. Gandemer, C. Touraille, and G. Monin. 1994b.
dry-cured ham, especially since high salt Relations between compositional traits and sensory
content raises blood pressure in salt-sensitive qualities of French dry-cured ham. Meat Science
hypertensive consumers. Most strategies 37:229–243.
Carrapiso, A., F. Bonilla, and C. García. 2003. Effect of
consist of the partial substitution of sodium crossbreeding and rearing system on sensory charac-
chloride with mixtures of other chloride salts teristics of Iberian ham. Meat Science 65:623–
(Armenteros et al. 2009) or alternative salts 629.
Cassens, R. G. 1995. Use of sodium nitrite in cured
annaabi.ee 
