Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4557|38|5|359-368

ISSN： 0146-9428

Source： JOURNAL OF FOOD QUALITY (ELECTRONIC), Vol.38, Iss.5, 2015-10, pp. : 359-368

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 11, 2015-11 ,pp. : 2419-2426

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of harvest time on table grape quality during on‐vine storage

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 96, Iss. 1, 2016-01 ,pp. : 131-139

John Wiley & Sons Inc

Access to resources Recommend Favorite

Chemical, Physical, and Sensory Properties of a Sweet Potato French‐Fry Type Product During Frozen Storage

By  

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 617-619

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of Mentha spicata essential oil on chemical, microbial, and sensory properties of minced camel meat during refrigerated storage

By  

JOURNAL OF FOOD SAFETY (ELECTRONIC), Vol. 38, Iss. 1, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer)

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 15, 2015-12 ,pp. : 3195-3203

John Wiley & Sons Inc

Access to resources Recommend Favorite