May allow importation of sliced dry-cured pork products

被引:0
|
作者
不详
机构
关键词
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:21 / 21
页数:1
相关论文
共 50 条
  • [41] Computed tomography for quantitative determination of sodium chloride in ground pork and dry-cured hams
    Haseth, T. T.
    Egelandsdal, B.
    Bjerke, F.
    Sorheim, O.
    JOURNAL OF FOOD SCIENCE, 2007, 72 (08) : E420 - E427
  • [42] Mycotoxin Contamination and Prevention Measures in Dry-Cured Meat Products: A Review
    Guo K.
    Wang S.
    Tang L.
    Ouyang W.
    Liu M.
    Liu S.
    Yang Y.
    Guo H.
    Chen S.
    Shipin Kexue/Food Science, 2021, 42 (21): : 315 - 321
  • [43] Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study
    Keska, Paulina
    Stadnik, Joanna
    JOURNAL OF SENSORY STUDIES, 2017, 32 (06)
  • [44] Autochthonous yeasts as potential biocontrol agents in dry-cured meat products
    Simoncini, Nicoletta
    Virgili, Roberta
    Spadola, Giorgio
    Battilani, Paola
    FOOD CONTROL, 2014, 46 : 160 - 167
  • [45] Comparative analysis of the microbial composition of three packaged sliced dry-cured hams from a Chinese market
    Luo, Xin
    Shen, Ying
    FRONTIERS IN MICROBIOLOGY, 2025, 16
  • [46] Identification of 2-dodecylcyclobutanone and linear-alkanes as irradiation markers in sliced dry-cured ham
    Patricia Blanch, Gracia
    del Mar Caja, Maria
    Flores, Gema
    Ruiz del Castillo, Maria Luisa
    FOOD CHEMISTRY, 2009, 113 (02) : 616 - 620
  • [47] EFFECTS OF CURING INGREDIENTS AND HOLDING TIMES AND TEMPERATURES ON ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF DRY-CURED SLICED HAM
    KEMP, JD
    LANGLOIS, BE
    FOX, JD
    VARNEY, WY
    JOURNAL OF FOOD SCIENCE, 1975, 40 (03) : 634 - 636
  • [48] Evaluation of the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham
    Alia, Alberto
    Cordo, Juan J.
    Rodriguez, Alicia
    Garcia, Carmen
    Andrade, Maria J.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 119 (119)
  • [49] Automatic marbling prediction of sliced dry-cured ham using image segmentation, texture analysis and regression
    Cernadas, Eva
    Fernandez-Delgado, Manuel
    Fulladosa, Elena
    Munoz, Israel
    EXPERT SYSTEMS WITH APPLICATIONS, 2022, 206
  • [50] Effect of acid whey on physicochemical characteristics of dry-cured organic pork loins without nitrite
    Stadnik, Joanna
    Stasiak, Dariusz M.
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2016, 51 (04): : 970 - 977