✦ LIBER ✦

DIFFERENTIATION OF CURED COOKED HAMS BY PHYSICO-CHEMICAL PROPERTIES AND CHEMOMETRICS

✍ Scribed by VITTORIO M. MORETTI; FEDERICA BELLAGAMBA; MARIA A. PALEARI; GIUSEPPE BERETTA; MARIA L. BUSETTO; FABIO CAPRINO

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of halothane genotype and pre-sl

✍ X. Fernandez; S. Gilbert; J.-L. Vendeuvre 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 120 KB

Bind, Sensory and Chemical Properties of

✍ C.J. HARMON; W.J. MEANS; J.D. KEMP 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 505 KB

Chemical, Sensory and Microbiological Pr

✍ C.M. CHEN; K.W. JONES 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 619 KB

Effects of processing parameters on imme

✍ Feng, Chao-Hui; Drummond, Liana; Zhang, Zhi-Hang; Sun, Da-Wen 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 544 KB

KCI in Dry Cured Hams: Effect on Trichin

✍ R. PINEDO; D. PILKINGTON; P. M. FOEGEDING 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 601 KB

CHANGES IN PHYSICO-CHEMICAL, THERMAL, CO

✍ NAVDEEP SINGH SODHI; NARPINDER SINGH; MUNISH ARORA; JASPREET SINGH 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 533 KB