Results 131 to 140 of about 750 (148)
Some of the next articles are maybe not open access.

Packaged Parma Ham

Enrico Bonadio, Andrea Borghini
openaire   +1 more source

The Parma Ham Consortium (Consorzio del Prosciutto di Parma): Some Insights from a Historical Perspective

2016
ANDREI, Paolo   +4 more
openaire   +3 more sources

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

European Food Research and Technology, 2004
Leif H Skibsted   +2 more
exaly  

Listeria monocytogenes prevalence, contamination levels and strains characterization throughout the Parma ham processing chain

Food Control, 2012
Armando Giovannini   +2 more
exaly  

Lack of viable parasites in cured ‘Parma Ham’ (PDO), following experimental Toxoplasma gondii infection of pigs

Food Microbiology, 2017
Anna Maria Marino   +2 more
exaly  

Novelty and tradition: when proteomics meets Nero di Parma ham

2014
Gianluca Paredi   +4 more
openaire   +1 more source

DETERMINATION OF HEMIN, PROTOPORPHYRIN IX, AND ZINC(II) PROTOPORPHYRIN IX IN PARMA HAM USING THIN LAYER CHROMATOGRAPHY

Journal of Liquid Chromatography and Related Technologies, 2014
Mieczyslaw Sajewicz   +2 more
exaly  

PARMA PDO HAM IN PORK PRODUCTION CHAIN AND IN PARMA ECONOMY

2012
BONAZZI G, IOTTI M
openaire   +1 more source

Mass spectrometric evidence for a zinc–porphyrin complex as the red pigment in dry-cured Iberian and Parma ham

Meat Science, 2007
Rodrigo Catharino   +2 more
exaly  

Review : Achievements, needs and perspectives in dry-cured ham technology: the example of Parma ham/ Revisión: Avances, necesidades y perspectivas de la tecnología del jamón curado: el ejemplo del jamón de Parma

Food Science and Technology International, 1996
exaly  
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