Results 251 to 260 of about 95,708 (262)

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  

Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications

Food Chemistry, 2007
Carmen Pin, Manuela Fernández, Carlos Santos   +2 more
exaly  

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

Meat Science, 2008
P C Coggins, J B Williams, M W Schilling
exaly  

A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC

Food Chemistry, 2006
Ramon Aparicio, Diego L García-González   +1 more
exaly  

ham

2013
openaire   +1 more source

Ham

English, 1975
openaire   +1 more source

The natural microflora of Xuanwei ham and the no-mouldy ham production

Journal of Food Engineering, 2006
exaly  

Ham

1962
openaire   +1 more source

The “Hamming problem” in Prolog

ACM SIGPLAN Notices, 1988
openaire   +2 more sources

HAM PRODUCTION | Dry-Cured Ham

2004
openaire   +1 more source