✦ LIBER ✦

The effects of early post-mortem pH and ultimate pH on level and amount of destructured zones in cooked cured hams

✍ Scribed by Gabriel Hugenschmidt; Ruedi Hadorn; Martin R.L. Scheeder; Paolo Silacci; Daniel Scherrer; Caspar Wenk

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The effect of high post-mortem temperatu

✍ X. Fernandez; A. Forslid; Eva Tornberg 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 762 KB

High pressure effect on the color of min

✍ Kathrine Holmgaard Bak; Gunilla Lindahl; Anders H. Karlsson; Elsa Lloret; Gabrie 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 554 KB

The effects of freezing, meat pH and sto

✍ Jacint Arnau; Pere Gou; Luis Guerrero 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 377 KB 👁 1 views

Effect of high pressure processing on th

✍ M. Clariana; M. Hortós; J.A. García-Regueiro; M. Castellari 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 148 KB

The effect of pre-treatment of pigs with

✍ J. R. Bendall 📂 Article 📅 1966 🏛 John Wiley and Sons 🌐 English ⚖ 639 KB

Effect of pH24, NaCl content and proteol

✍ J. Ruiz-Ramírez; J. Arnau; X. Serra; P. Gou 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 249 KB