Results 221 to 225 of about 139,733 (225)

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 Maria Frias Celayeta, Cristina Botinestean, Declan J Bolton   +2 more
exaly  

Effects of ultrasound-assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction

Journal of the Science of Food and Agriculture
Wangang Zhang, Xianming Zeng
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