Results 211 to 220 of about 139,733 (225)

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

Food Microbiology, 2010
Frédéric Leroy, Luc De Vuyst
exaly  

Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

LWT - Food Science and Technology, 2015
Maria Dolors Guàrdia, Carlos Ibañez Pueyo, Josep Solà   +2 more
exaly  

Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model

Food Control, 2012
Manuel Martínez Bueno, Antonio Galvez, Eva Valdivia   +2 more
exaly  

Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham

Meat Science, 2011
Baocai Xu, Guanghong Zhou
exaly  

Bioprotection in cooked ham

2018
Alessandria V., Carta V., Franciosa I., Zuliani V., Soeltoft-Jensen J., Seibert T. M., Cocolin L.   +6 more
openaire   +1 more source

Lack of growth of and in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

Food Microbiology, 2010
Manuel Nuñez, Margarita Medina, Maria Concepción Cabeza   +2 more
exaly  

Process for manufacturing cooked ham

1997
CLEMENT VERONIQUE, DILBER-VAN GRIETHUYSEN EVIN, JUILLERAT MARCEL ALEXANDRE   +2 more
openaire   +1 more source

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

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

The Birds of Aemilia Lanyer’s “The Description of Cooke-Ham”

Modern Philology, 2017
openaire   +1 more source

The application of response surface methodology for the development of sensory accepted low-salt cooked ham using high pressure processing and a mix of organic acids

Innovative Food Science and Emerging Technologies, 2018
exaly