Results 31 to 40 of about 258,755 (188)
Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite
Foods, 2016 Dry cured hams were investigated for their ability to develop red color even at low temperature (3–4 °C) and in the absence of added nitrites; results were compared with those obtained from nitrite-free hams made at conventional warm maturing ...
Giovanni Parolari +2 more
doaj +1 more source
Consumer awareness of sustainable supply chains: A choice experiment on Parma ham PDO
Science of The Total Environment, 2022 The food system produces emissions at all stages, from agriculture and its inputs, and the livestock sector is nowadays one of the most significant contributors to environmental problems. The European swine production system is mainly intensive and generates high external costs such as water and air pollution.
C. Mazzocchi +4 more
openaire +2 more sources
Kajian Atas Kasus-Kasus Pelanggaran Ham TKW di Luar Negeri (Studi Kasus di Provinsi Sumatera Utara dan Disadur dari Hasil Penelitian Pusat Penelitian Hak-Hak Kelompok Khusus Tahun 2010) [PDF]
, 2023 Human Rights Violations of Labor Women that have emerged so far such as unpaid salary and abused by employers are crucial issues as it involves inter-state relations.
Nugroho, Okky Chahyo
core +1 more source
Tinjauan HAM dalam Regulasi PPPK dengan Intertekstualitas Teks Hukum [PDF]
, 2020 Internalisasi HAM dalam regulasi terkait hak pekerja masih menjadi tantangan di negeri ini. Hal ini terjadi, salah satu contohnya, pada regulasi Pegawai Pemerintah dengan Perjanjian Kerja (PPPK), yakni Undang-Undang Nomor 5 Tahun 2014 tentang Aparatur ...
Faiq Tobroni, Tobroni, Faiq
core +2 more sources
Italian Journal of Animal Science, 2010 The aim of this study was to estimate the linear and quadratic effects of the proportion of Duroc genes on the characteristicsof seasoned Parma hams by means of a covariance model.
Alberto Bonomi +5 more
doaj +1 more source
Italian Journal of Food Safety, 2022 The European Food Safety Authority and European Centre of Disease Prevention and Control antimicrobial resistance report published in 2021 shows increasing levels of antimicrobial resistance in Salmonella against antibiotics of choice for human ...
Ilaria Carmosino +6 more
doaj +1 more source
Determinants of purchase intention of traditional handloom apparels with geographical indication among Indian consumers [PDF]
Journal of Humanities and Applied Social Sciences, 2020 Purpose – Consumers often face a dilemma regarding the purchase decisions of traditional handloom apparel because of the non-availability of information cues that would enable them to assess the quality of the product.
Sangeetha K. Prathap, Sreelaksmi C.C.
doaj +1 more source
Veterinary Sciences, 2023 Gastric lesions in pigs cause welfare and economic losses. Their prevalence in heavy pigs reared for premium products (e.g., Parma ham) requires further investigation.
Sergio Ghidini +10 more
doaj +1 more source
Characteristics of a Red Pigment in Parma Ham.
Nihon Yoton Gakkaishi, 1999 パルマハムは, イタリアの伝統的プロシュートハムの一つで, 豚の骨付き大腿肉を原料に海塩のみを用い長い熟成期間をかけて製品化され, 特有の美しい赤色を発現する。我々の研究において, この色素は, 発色剤を用いた一般の生ハム中の赤色色素ニトロソミオグロビン (NOMb) とは異なり, その生成に微生物が関与することを認め, 先に報告した。今回は, 既知の赤色ミオグロビン誘導体との比較を含め, パルマハム色素の特性について検討を行った。パルマハム試料の水抽出液を用い, 以下の項目について分光光学的解析を行い, 別途に調製した赤色Mb誘導体〔NOMbおよびオキシミオグロビン (O2Mb)〕と比較した。1) pHの影響: パルマハム試料の水抽出液をHClあるいはNaOHでpH3～10に調整。2 ...
SAKATA, Ryoichi +3 more
openaire +2 more sources
Preliminary investigation of the use of digital image analysis for raw ham evaluation
Italian Journal of Animal Science, 2010 In order to find objective parameters for the evaluation of pig thighs to be used for PDO processing, digital images of the external surface of 384 left thighs were acquired, to be used for multivariate image analysis.
L. Nanni Costa +6 more
doaj +1 more source