Energy assessment of the Portuguese meat industry.
- Published in:
- Energy Efficiency (1570646X), 2016, v. 9, n. 5, p. 1163, doi. 10.1007/s12053-015-9414-7
- By:
- Publication type:
- Article
Works matching DE "HAM industry"
Results: 19
1
2
Determinants of the revealed comparative advantages: The case of the European ham trade.
- Published in:
- Agricultural Economics / Zemědělská Ekonomika, 2016, v. 62, n. 10, p. 471, doi. 10.17221/177/2015-AGRICECON
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- Publication type:
- Article
3
JAMÓN DE CHILOÉ: ITINERARIO HISTÓRICO DE UN PRODUCTO TÍPICO DE AMÉRICA DEL SUR (SIGLOS XVIII Y XIX).
- Published in:
- Cuadernos de Historia, 2017, v. 46, p. 55
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- Publication type:
- Article
4
4. Internacionalni sajam pršuta ISAP 2010.
- Published in:
- MESO (1332-0025), 2010, v. 12, n. 5, p. 262
- Publication type:
- Article
5
Toward Effective Standardization of Hams.
- Published in:
- American Journal of Agricultural Economics, 1968, v. 50, n. 4, p. 868, doi. 10.2307/1237624
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- Publication type:
- Article
6
ACUERDO ENTRE EL C.R.D.O Y 10 ENTIDADES BANCARIAS PARA AYUDAR A LOS INDUSTRIALES A FINANCIAR LA PRODUCCIÓN DE JAMÓN DE TERUEL.
- Published in:
- EDIPORC, 2009, n. 127, p. 58
- Publication type:
- Article
7
BALANCE ANCOPORC 2008 PORCINO.
- Published in:
- EDIPORC, 2009, n. 124, p. 8
- By:
- Publication type:
- Article
8
LOS PIRATAS DEL IBÉRICO AGUDIZAN EL INGENIO ANTE LA CRISIS DEL PORCINO.
- Published in:
- EDIPORC, 2008, n. 122, p. 62
- Publication type:
- Article
9
NOTICIAS PORCINO.
- Published in:
- EDIPORC, 2008, n. 122, p. 59
- Publication type:
- Article
10
Lipolytic and oxidative changes during the manufacture of dry-cured lacón Effect of the time of salting.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 255, doi. 10.3989/gya.130508
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- Publication type:
- Article
11
Untitled.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 232
- Publication type:
- Article
12
V CONGRESO MUNDIAL DEL JAMÓN.
- Published in:
- 2009
- Publication type:
- Proceeding
13
Las indicaciones de origen protegidas como elemento de diferenciación de los productos agroalimentarios: el caso del jamón en España.
- Published in:
- Management Letters / Cuadernos de Gestión, 2012, v. 12, n. 2, p. 103, doi. 10.5295/cdg.100264jg
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- Publication type:
- Article
14
LIFE-CYCLE CARBON FOOTPRINT ANALYSIS OF THE PARMA HAM P.D.O. (PROTECTED DESIGNATION OF ORIGIN) ON-THE-BONE.
- Published in:
- Environmental Engineering & Management Journal (EEMJ), 2017, v. 16, n. 8, p. 1685, doi. 10.30638/eemj.2017.183
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- Publication type:
- Article
15
Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage.
- Published in:
- Journal of Food Quality, 2015, v. 38, n. 5, p. 359, doi. 10.1111/jfq.12153
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- Publication type:
- Article
16
How Much Do Consumers Value Protected Designation of Origin Certifications? Estimates of willingness to Pay for PDO Dry-Cured Ham in Italy.
- Published in:
- Agribusiness, 2017, v. 33, n. 3, p. 403, doi. 10.1002/agr.21494
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- Publication type:
- Article
17
An innovative curing process with plasma‐treated water for production of loin ham and for its quality and safety.
- Published in:
- Plasma Processes & Polymers, 2018, v. 15, n. 2, p. 1, doi. 10.1002/ppap.201700050
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- Publication type:
- Article
18
Impact of Swine Ascariasis on Feeding Costs and Revenues in Farms associated with the Italian PDOs Dry-Cured Hams Industry.
- Published in:
- Quality - Access to Success, 2018, v. 19, n. 167, p. 146
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- Publication type:
- Article
19
CORRELATING SHRINKAGE WITH YIELD, WATER CONTENT AND TEXTURE OF PORK HAM BY COMPUTER VISION.
- Published in:
- Journal of Food Process Engineering, 2005, v. 28, n. 3, p. 219, doi. 10.1111/j.1745-4530.2005.00408.x
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- Publication type:
- Article