Results 281 to 290 of about 158,165 (304)

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

Food Chemistry, 2019
Chang-Yu Zhou, Chong Wang, Chen Dai
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

Ham: Dry-cured Ham

2016
openaire   +1 more source

Biochemical changes during processing of traditional Jinhua ham

Meat Science, 2007
G H Zhou
exaly  

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
Fidel Toldrá, Mónica Flores
exaly  

Ham

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

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
Koichiro Usuku, Wataru Matsumoto, Norihiro Takenouchi   +2 more
exaly  

Micronutrients in Italian ham: A survey of traditional products

Food Chemistry, 2013
Massimo Lucarini, Sara Tufi, Altero Aguzzi   +2 more
exaly  

Answering Hamming

Proceedings of the 18th ACM/SIGEVO Conference on Foundations of Genetic Algorithms
openaire   +1 more source

Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion

Food Chemistry, 2014
Elizabeth Escudero, Leticia Mora, Fidel Toldrá   +2 more
exaly