Results 181 to 188 of about 258,755 (188)

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 Ramos Catharino, Leif H Skibsted, Marcos N Eberlin   +2 more
exaly  

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
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

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