✦ LIBER ✦

EFFECT OF INOCULATION ON THE QUALITY OF DRY-CURED HAMS

✍ Scribed by N.G. MARRIOTT; S.K. PHELPS; P.P. GRAHAM; C.K. SHAFFER

Book ID: 111341332
Publisher: John Wiley and Sons
Year: 1988
Tongue: English
Weight: 390 KB
Volume: 10
Category: Article
ISSN: 0146-9428
DOI: 10.1111/j.1745-4557.1988.tb00920.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Tumbling and Tumbling Time on

Effect of Tumbling and Tumbling Time on Quality and Microflora of Dry-Cured Hams

✍ F. W. LEAK; J. D. KEMP; B. E. LANGLOIS; J. D. FOX 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 538 KB

COMPOSITION, QUALITY AND MICROBIOLOGY OF

COMPOSITION, QUALITY AND MICROBIOLOGY OF DRY-CURED HAMS PRODUCED FROM PREVIOUSLY FROZEN GREEN HAMS

✍ JAMES D. KEMP; B. E. LANGLOIS; J. D. FOX 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 563 KB

Effect of Potassium Sorbate and Vacuum P

Effect of Potassium Sorbate and Vacuum Packaging on the Quality and Microflora of Dry-Cured Intact and Boneless Hams

✍ J. D. KEMP; B. E. LANGLOIS; J. D. FOX 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 782 KB

Effect of Storage Temperature and Time o

Effect of Storage Temperature and Time on the Quality of Vacuum Packaged Dry-Cured Ham Slices

✍ J.D. KEMP; B.E. LANGLOIS; K. AKERS; W.J. MEANS; D.K. AARON 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 557 KB

Effects of pig sire type and sex on carc

Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham

✍ Armero, Eva; Flores, M�nica; Toldr�, Fidel; Barbosa, Joan-Anton; Olivet, Jaume; 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 105 KB 👁 1 views

Five different sire types, Danish Duroc (DU), Dutch Large White (LW D ), English Large White (LW E ), Belgian Landrace Â Landrace (BL Â LR) and Belgian Landrace (BL), were mated with LR Â LW crossbred sows. Their offspring were compared on carcass traits, meat quality measurements and sensory charac

Non-Volatile Components Effects on Quali

Non-Volatile Components Effects on Quality of “Serrano” Dry-cured Ham as Related to Processing Time

✍ MÓNICA FLORES; M-CONCEPCION ARISTOY; ARTHUR M. SPANIER; FIDEL TOLDRÁ 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 206 KB