Results 241 to 250 of about 95,708 (262)

Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham

Food Chemistry, 2019
Chong Wang, Chen Dai, Jinxuan Cao
exaly  

Ham: Dry-cured Ham

2016
openaire   +1 more source

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham

Meat Science, 2007
Pere Gou, Luis Guerrero, X Serra
exaly  

Micronutrients in Italian ham: A survey of traditional products

Food Chemistry, 2013
Massimo Lucarini, Ginevra Lombardi Boccia, Luisa Marletta   +2 more
exaly  

Analysis Of Htlv-I Proviral Load In 202 Ham/Tsp Patients And 243 Asymptomatic Htlv-I Carriers: High Proviral Load Strongly Predisposes To Ham/Tsp

Journal of NeuroVirology, 1998
Masahiro Nagai, Norihiro Takenouchi, Wataru Matsumoto   +2 more
exaly  

Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

Meat Science, 2004
Jorge Ruiz-Carrascal, Ramón Cava, J Ventanas   +2 more
exaly  

Ham

Journal of Agricultural & Food Information, 2016
openaire   +1 more source

Answering Hamming

Proceedings of the 18th ACM/SIGEVO Conference on Foundations of Genetic Algorithms
openaire   +2 more sources

The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham

Critical Reviews in Food Science and Nutrition, 1998
Mónica Flores, Fidel Toldrá
exaly  

Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams

LWT - Food Science and Technology, 2015
Yali Dang, Xinchang Gao
exaly