Characterization of Molds from Dry-Cured Meat Products and Their Metabolites by Micellar Electrokinetic Capillary Electrophoresis and Random Amplified Polymorphic DNA PCR

By Martín A.   Jurado M.   Rodríguez M.   Núñez F.   Córdoba J.J.  

Journal of Food Protection, Vol. 67, Iss. 10, 2004-10 ,pp. : 2234-2239

International Association for Food Protection

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Production of Cyclopiazonic Acid by Penicillium commune Isolated from Dry-Cured Ham on a Meat Extract-Based Substrate

By Sosa María J.   Córdoba Juan J.   Díaz Carmen   Rodríguez Mar   Bermúdez Elena   Asensio Miguel A.   Ez Félix Nún  

Journal of Food Protection, Vol. 65, Iss. 6, 2002-06 ,pp. : 988-992

International Association for Food Protection

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Metabolic Characterization of Bacillus subtilis and Bacillus amyloliquefaciens Strains Isolated from Traditional Dry-Cured Sausages

By Cachaldora Aida   Fonseca Sonia   Gómez María   Franco Inmaculada   Carballo Javier  

Journal of Food Protection, Vol. 77, Iss. 9, 2014-09 ,pp. : 1605-1611

International Association for Food Protection

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Substitution of Potassium Chloride for Sodium Chloride in Commercially-Produced Dry-Cured Hams

By Pilkington Dwain H.   Allen Jonathan C.  

Journal of Food Protection, Vol. 57, Iss. 9, 1994-09 ,pp. : 792-795

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Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

By Adamsen Christina   Møller Jens   Hismani Ramadan   Skibsted Leif  

European Food Research and Technology A, Vol. 218, Iss. 5, 2004-04 ,pp. : 403-409

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