QUALITY OF DRY-CURED HAMS PREVIOUSLY FROZEN AND THAWED BY DIFFERENT METHODS

被引：0
|
作者：
JOHNSON, AE [1 ]
KEMP, JD [1 ]
FOX, JD [1 ]
机构：
[1] UNIV KENTUCKY,LEXINGTON,KY 40506
来源：
JOURNAL OF ANIMAL SCIENCE | 1976年 / 43卷 / 01期
关键词：
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：241 / 241
页数：1
相关论文
共 50 条
  • [21] Instrumental evaluation of defective texture in dry-cured hams
    Morales, R.
    Guerrero, L.
    Serra, X.
    Gou, P.
    MEAT SCIENCE, 2007, 76 (03) : 536 - 542
  • [22] Effect of packaging methods on quality characteristics of fermented dry-cured hams during cold storage at 4 °C
    Sang-Keun Jin
    Jung-Seok Choi
    Journal of Food Measurement and Characterization, 2017, 11 : 2052 - 2060
  • [23] Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams
    Marcos, B.
    Gou, P.
    Serra, X.
    Guardia, M. D.
    Zhen, Z. Y.
    Hortos, M.
    Mach, N.
    te Pas, M. F. W.
    Keuning, E.
    Kruijt, L.
    Font i Furnols, M.
    Arnau, J.
    MEAT SCIENCE, 2013, 93 (02) : 233 - 239
  • [24] Effect of packaging methods on quality characteristics of fermented dry-cured hams during cold storage at 4 A°C
    Jin, Sang-Keun
    Choi, Jung-Seok
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2017, 11 (04) : 2052 - 2060
  • [25] Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams
    Petrón, MJ
    Muriel, E
    Timón, ML
    Martín, L
    Antequera, T
    MEAT SCIENCE, 2004, 68 (01) : 71 - 77
  • [26] Effect of high pressure processing temperature on dry-cured hams with different textural characteristics
    Coll-Brasas, E.
    Arnau, J.
    Gou, P.
    Lorenzo, J. M.
    Garcia-Perez, J., V
    Fulladosa, E.
    MEAT SCIENCE, 2019, 152 : 127 - 133
  • [27] Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams
    Timón, ML
    Ventanas, J
    Carrapiso, AI
    Jurado, A
    García, C
    MEAT SCIENCE, 2001, 58 (01) : 85 - 91
  • [28] CLASSIFICATION OF SPANISH DRY-CURED HAMS BY MULTIVARIATE-ANALYSIS
    CARRASCOSA, AV
    CORNEJO, I
    MARIN, ME
    FLEISCHWIRTSCHAFT, 1993, 73 (11): : 1278 - 1279
  • [29] Identification and characterisation of halotolerant bacteria in spoiled dry-cured hams
    Rastelli, E
    Giraffa, G
    Carminati, D
    Parolari, G
    Barbuti, S
    MEAT SCIENCE, 2005, 70 (02) : 241 - 246
  • [30] Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams
    Costa, Marcela de Rezende
    Bergamin Filho, Walter
    Facco Silveira, Expedito Tadeu
    de Felicio, Pedro Eduardo
    SCIENTIA AGRICOLA, 2008, 65 (02): : 169 - 173
12345