X. Sala

High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics

P. Picouet, N. García-Gil, J. Arnau, 2012 .

Tools for studying dry-cured ham processing by using computed tomography.

Pere Gou, Israel Muñoz, Elena Fulladosa, 2012, Journal of agricultural and food chemistry.

K-lactate and high pressure effects on the safety and quality of restructured hams.

P. Gou, J. Arnau, E. Fulladosa, 2012, Meat science.