Found: 11
Select item for more details and to access through your institution.
Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir 1 2 3.
- Published in:
- Journal of Animal Science, 2019, v. 97, n. 6, p. 2441, doi. 10.1093/jas/skz131
- By:
- Publication type:
- Article
Court of Justice of the European Union.
- Published in:
- European Food & Feed Law Review, 2019, v. 14, n. 2, p. 179
- Publication type:
- Article
Alginate-Based Edible Films Delivering Probiotic Bacteria to Sliced Ham Pretreated with High Pressure Processing.
- Published in:
- International Journal of Molecular Sciences, 2017, v. 18, n. 9, p. 1867, doi. 10.3390/ijms18091867
- By:
- Publication type:
- Article
Incorporation of pig back fat in restructured dry cured ham to enhance the lipase and lipoxygenase activities.
- Published in:
- European Journal of Lipid Science & Technology, 2017, v. 119, n. 2, p. n/a, doi. 10.1002/ejlt.201500581
- By:
- Publication type:
- Article
SENSORY PROPERTIES AND PHYSICO-CHEMICAL CHANGES IN THE BICEPS FEMORIS MUSCLE DURING PROCESSING OF DRY-CURED HAM FROM CELTA PIGS. EFFECTS OF CROSS-BREEDING WITH DUROC AND LANDRACE PIGS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 1, p. 123
- By:
- Publication type:
- Article
Effects of marketing group on the quality of fresh and cured hams sourced from a commercial processing facility.
- Published in:
- Journal of Animal Science, 2016, v. 94, n. 12, p. 5144, doi. 10.2527/jas.2016-0884
- By:
- Publication type:
- Article
Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 7, p. 1117, doi. 10.1007/s00217-015-2616-6
- By:
- Publication type:
- Article
Multi brines in the production of beef ham.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 540
- By:
- Publication type:
- Article
Application of time-intensity method to assess the sensory properties of Iberian dry-cured ham: effect of fat content and high-pressure treatment.
- Published in:
- European Food Research & Technology, 2014, v. 238, n. 3, p. 397, doi. 10.1007/s00217-013-2113-8
- By:
- Publication type:
- Article
Partial replacement of sodium in meat and fish products by using magnesium salts. A review.
- Published in:
- Plant & Soil, 2013, v. 368, n. 1/2, p. 179, doi. 10.1007/s11104-012-1461-7
- By:
- Publication type:
- Article
Modeling the Dielectric Properties of Ham as a Function of Temperature and Composition.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 904, doi. 10.1111/j.1365-2621.2003.tb08263.x
- By:
- Publication type:
- Article