Results 171 to 180 of about 258,755 (188)
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Zinc protoporphyrin IX predominantly exists as a complex non-enzymatically bound to apo-hemoglobin in Parma ham

Food Chemistry, 2022
Yang Zhai   +2 more
exaly  

The hedonic flexibility concept to define the acceptable sensory variation of PDO Parma Ham

2012
PDO product sensory ...
A. Recchia   +4 more
openaire   +1 more source

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

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
G Parolari
exaly  

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

Meat Science, 2006
Jun-Ichi Wakamatsu
exaly  

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 infection of pigs

Food Microbiology, 2017
Anna Maria Marino   +2 more
exaly  

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
Mieczysław Sajewicz   +2 more
exaly  

Novelty and tradition: when proteomics meets Nero di Parma ham

2014
Gianluca Paredi   +4 more
openaire   +1 more source
medicine
animal welfare
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