Results 151 to 160 of about 4,560 (176)

Ham: Cooked Ham

2016
F. Toldrá, M. Reig
openaire   +1 more source

Application of sodium lactate to preservation of cooked ham

1996
Mini cooked hams (wt. 600 g) were made with addition of sodium lactate at 1 or 2% (w/w); control samples were made without added sodium lactate. All samples had a brine injection proportion of 30%, and were made without added phosphate. The hams were vacuum packaged, then stored for up to 9 wk at 6°C.
RONDININI G, MAIFRENI, Michela, MARINO, Marilena   +2 more
openaire   +1 more source

Yield and Quality of Cooked Edible Portion of Smoked Hams

Journal of the American Dietetic Association, 1952
L M, ALEXANDER, O G, HANKINS
openaire   +2 more sources

Effect of Cooking on Bacterial Count of Ground Ham Mixtures

Journal of the American Dietetic Association, 1954
B B, DESKINS, D L, HUSSEMANN
openaire   +2 more sources

Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps

Food Microbiology, 2020
Marine Zagdoun, Stéphane Chaillou, Gwendoline Coeuret   +2 more
exaly  

HAM PRODUCTION | Cooked Ham

2004
openaire   +1 more source

Effect of added thiamine on the key odorant compounds and aroma of cooked ham

Food Chemistry, 2015
Pascal Tournayre, Frédéric Mercier, Jean-Louis Berdagué   +2 more
exaly  

Growth of micrococci in cooked ham.

Journal of the American Dietetic Association, 2002
M E, MCDIVITT, D L, HUSSEMANN
openaire   +1 more source

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

Food Chemistry, 2016
Maria Dolors Guardia, Josep Sola, Eugeni Roura   +2 more
exaly  

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

Meat Science, 2013
Vladimir Tomović, Zdravko Sumic, Branislav Sojic   +2 more
exaly