Results 231 to 240 of about 95,708 (262)

The `Hamming' in Prolog

ACM SIGPLAN Notices, 1988
openaire   +1 more source

Ham

2005
Encyclopaedic entry on Ham, place name.
openaire   +1 more source

Charactering the spoilage mechanism of “three sticks” of Jinhua ham

Food Science and Human Wellness, 2022
Jinxuan Cao, Changyu Zhou, Guanghong Zhou   +2 more
exaly  

UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing

Food Chemistry, 2022
Xin Guo, Jingyun Wang, Longying Pei
exaly  

HAM/TSP

Nature Reviews Disease Primers, 2015
openaire   +2 more sources

Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham

Food Chemistry, 2020
Chong Wang, Chen Dai, Jinxuan Cao
exaly  

HAM PRODUCTION | Cooked Ham

2004
openaire   +1 more source

Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham

LWT - Food Science and Technology, 2020
Jinxuan Cao, Guanghong Zhou, Yun Bai
exaly  

Relationship of Fresh Ham Traits to Cured Ham Quality

Journal of Animal Science, 1971
J D, Kemp, J D, Fox, W G, Moody, J D, Crouse   +3 more
openaire   +2 more sources

Biochemical changes during processing of traditional Jinhua ham

Meat Science, 2007
G H Zhou
exaly