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Studies on the Fate of Staphylococci During the Processing of Hams

โœ Scribed by J. H. SILLIKER; C. E. JANSEN; M. M. VOEGELL; N. W. CHMURA

Book ID
108795734
Publisher
Institute of Food Technologists
Year
1962
Tongue
English
Weight
608 KB
Volume
27
Category
Article
ISSN
0022-1147

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โœ Trinidad Pรฉrez-Palacios; Jorge Ruiz; Diana Martรญn; Raรบl Grau; Teresa Antequera ๐Ÿ“‚ Article ๐Ÿ“… 2010 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 126 KB

## Abstract **BACKGROUND:** This work was designed to study the effect of preโ€cure freezing of raw thighs from Iberian pigs on the profile of volatile compounds during the processing of hams. **RESULTS:** Generation of volatile compounds during Iberian ham processing was similar in both preโ€cure f