Relationship between origins and several quality parameters of the cooked ham obtained from raw foreign hams

被引：0

作者：

Camisasca, S ^{[1
]}

Colombo, F ^{[1
]}

Beretta, G ^{[1
]}

Foschini, S ^{[1
]}

Zana, C ^{[1
]}

Paleari, MA ^{[1
]}

机构：

[1] Univ Milan, Fac Med Vet, Ist Ispez Alimenti Origine Anim, I-20133 Milan, Italy

来源：

INDUSTRIE ALIMENTARI | 1998年 / 37卷 / 373期

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：

The different pH values of raw hams from three different foreign slaughterhouses were correlated with the weight loss of the cooking stages, with the covering fat and with the colour of the final product. The statistical analysis was not statistically significant and did not allow to find any correlation with the of raw hams different origins For the considered parameters.

引用

页码：992 / 995

页数：4

共 38 条

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