✦ LIBER ✦

Bioassay Analysis of Dry-Cured Ham Processed to Affect Trichinella spiralis

✍ Scribed by K.W. LIN; J.T. KEETON; T.M. CRAIG; R.H. HUEY; M.T. LONGNECKER; H.R. GAMBLE; C.S CUSTER; H.R. CROSS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

SALT CURE AND DRYING-TIME AND TEMPERATUR

✍ W. J. ZIMMERMANN 📂 Article 📅 1971 🏛 Institute of Food Technologists 🌐 English ⚖ 650 KB

Salt and Aging Time Effects on the Viabi

✍ JOHN D. CROUSE; JAMES D. KEMP 📂 Article 📅 1969 🏛 Institute of Food Technologists 🌐 English ⚖ 298 KB

Volatile compounds of dry-cured Iberian

✍ Jorge Ruiz; Jesús Ventanas; Ramón Cava; Ana Andrés; Carmen Garcı́a 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 171 KB

Dry cured Iberian ham non-volatile compo

✍ Jorge Ruiz; Carmen Garcı́a; Marı́a del Carmen Dı́az; Ramón Cava; Juan Florencio 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 159 KB

High pressure processing of dry-cured ha

✍ Picouet, Pierre A.; Sala, Xavier; Garcia-Gil, Núria; Nolis, Pau; Colleo, Maddale 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 780 KB

Analysis of raw hams using SELDI-TOF-MS

✍ Marcos, B.; Gou, P.; Serra, X.; Guàrdia, M.D.; Zhen, Z.Y.; Hortós, M.; Mach, N.; 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 215 KB