Results 171 to 176 of about 4,560 (176)

Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata)

LWT - Food Science and Technology, 2016
Enayat Berizi
exaly  

Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life

International Journal of Food Microbiology, 2019
Alberto Amaretti, Andres Moya, Giorgia Foca   +2 more
exaly  

Effects of nitrite level, packaging system and high-pressure processing treatment on physicochemical and sensory properties of cooked ham

LWT - Food Science and Technology
Jesus Frías, Cristina Botineştean, Declan Bolton   +2 more
exaly  

Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain

Journal of Applied Microbiology, 2010
exaly  

Fat, nitrite and the flavour of cured cooked ham

1992
Mouloud, M., Dumont, J.P., Goutefongea, R.   +2 more
openaire   +1 more source

Digestibility of high-pressure processed cooked ham

2018
Rakotondramavo, Anja-Muriel, Guyon, Claire, Rabesona, Hanitra, Brou, C., de Lamballerie, Marie   +4 more
openaire   +1 more source