Results 271 to 280 of about 158,165 (304)

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

Food Chemistry, 2022
Xiaobing Guo, Yali Huang, Jingyun Wang   +2 more
exaly  

The `Hamming' in Prolog

ACM SIGPLAN Notices, 1988
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
Chang-Yu Zhou, Yi Le, Yun Bai
exaly  

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

Food Chemistry, 2020
Chang-Yu Zhou, Chong Wang, Chen Dai
exaly  

HAM/TSP

Nature Reviews Disease Primers, 2015
openaire   +2 more sources

Ham

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

Effect of pulsed light treatment on Listeria inactivation, sensory quality and oxidation in two varieties of Spanish dry-cured ham

Food Chemistry, 2020
Manuela Fernández, Eva Hierro
exaly  

HAM: Hybrid attention module in deep convolutional neural networks for image classification

Pattern Recognition, 2022
Nenggan Zheng
exaly  

HAM PRODUCTION | Cooked Ham

2004
openaire   +1 more source

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

Journal of Food Engineering, 2006
Ping Ma
exaly