Results 141 to 148 of about 750 (148)

Effect of Resting Time of Pigs and Pre-Chilling Time of Thighs on the Veining Defect of Parma Dry-Cured Ham

Veterinary Research Communications, 2015
Valentina Russo, F Tassone, Russo V
exaly  

TOXOPLASMA GONDII AND PARMA HAM: NO EVIDENCE OF TRANSMISSION

2017
GENCHI, Marco, VISMARRA, Alice, MANGIA, Carlo, Faccini, S., Vicari, N., Rigamonti, S., Prati, P., Marino, A. M., Fabbi, M., KRAMER, Laura Helen   +9 more
openaire   +1 more source

Observation of the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED and image analysis

Meat Science, 2006
exaly  

Water extractability of the zinc protoporphyrin IX–myoglobin complex from Parma ham is pH-dependent

Food Chemistry
Jun-Ichi Wakamatsu, Haruto Kumura
exaly  

Zinc-Protoporphyrin Content in Commercial Parma Hams and its Relationship with Composition Parameters

2017
R. Bou, M. Llauger, J. Arnau, E. Fulladosa   +3 more
openaire   +1 more source

Parma Ham: a low-risk food for human transmission of Listeria monocytogenes.

2009
Cotugno, Delia, BONARDI, Silvia
openaire   +1 more source

Effect of Dietary Vitamin E on Parma Ham Composition and Sensory Properties

1999
Corino C., Oriani G., Pastorelli G., Pantaleo L., SALVATORI, Giancarlo, Bellatti M, Baldini P.   +6 more
openaire   +1 more source

Product Environmental Footprint in agrifood sector: the case study of Parma ham

2016
SIMONETTO, MATTEO, FEDELE, ANDREA, MANZARDO, ALESSANDRO, MAZZI, ANNA, SCIPIONI, ANTONIO   +4 more
openaire   +1 more source