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Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage. [No authors listed] R Cava, L Ladero, S González, A Carrasco… - Innovative Food Science …, 2009 - Elsevier GSID: RIZced7biqsJ
The Maillard reaction and its control during food processing. The potential of emerging technologies. [No authors listed] GSID: 0CZVlWnya4sJ
Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. [No authors listed] GSID: NdeCwFx-D2AJ
