Related content

Penicillium Populations in Dry-Cured Ham Manufacturing Plants

By Battilani Paola   Pietri Amedeo   Giorni Paola   Formenti Silvia   Bertuzzi Terenzio   Toscani Tania   Virgili Roberta   Kozakiewicz Zofia  

Journal of Food Protection, Vol. 70, Iss. 4, 2007-04 ,pp. : 975-980

International Association for Food Protection

Access to resources Recommend Favorite

High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

By Andrés A.   Adamsen C.   Møller J.   Ruiz J.   Skibsted L.  

European Food Research and Technology A, Vol. 222, Iss. 5-6, 2006-03 ,pp. : 486-491

Springer Publishing Company

Access to resources Recommend Favorite

The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham

By Toldrá Fidel   Flores Mónica  

Critical Reviews in Food Science and Nutrition, Vol. 38, Iss. 4, 1998-05 ,pp. : 331-352

Taylor & Francis Ltd

Access to resources Recommend Favorite

High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour

By Andrés Ana   Møller Jens   Adamsen Christina   Skibsted Leif  

European Food Research and Technology A, Vol. 219, Iss. 3, 2004-08 ,pp. : 205-210

Springer Publishing Company

Access to resources Recommend Favorite

Effect of Salting and Cold-Smoking Process on the Culturability, Viability, and Virulence of Listeria monocytogenes Strain Scott A

By Neunlist Margarida Ribeiro   Ralazamahaleo Mavo   Cappelier Jean-Michel   Besnard Valérie   Federighi Michel   Leroi Françoise  

Journal of Food Protection, Vol. 68, Iss. 1, 2005-01 ,pp. : 85-91

International Association for Food Protection

Access to resources Recommend Favorite