MODIFICATIONS OF THE NITROGEN FRACTION IN THE WHITE PORK HAM DURING THE CURING PROCESS

被引：0
|
作者：
ASTIASARAN, I
SANCHEZMONGE, JM
VILLANUEVA, R
BELLO, J
机构：
来源：
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS | 1989年 / 29卷 / 01期
关键词：
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：99 / 106
页数：8
相关论文
共 50 条
  • [41] A comparison of the nutritional value, technological and sensory properties of pork loin and ham and their changes during freezer storage
    Pomianowski, Janusz F.
    Sobotka, Wieslaw
    JOURNAL OF ELEMENTOLOGY, 2024, 29 (02): : 505 - 516
  • [42] BIOCHEMICAL AND PHYSICAL PARAMETERS IN THE CURING OF HOT PORK .1. POST-MORTEM BIOCHEMICAL-CHANGES DURING CURING
    FELDHUSEN, F
    WENZEL, S
    FLEISCHWIRTSCHAFT, 1985, 65 (05): : 625 - 628
  • [43] Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process
    Sanchez-Zapata, E.
    Zunino, V.
    Perez-Alvarez, J. A.
    Fernandez-Lopez, J.
    MEAT SCIENCE, 2013, 95 (03) : 562 - 568
  • [44] MODIFICATIONS OF EVOKED RESPONSES DURING CONDITIONING PROCESS
    MOROCUTTI, C
    SOMMERSM.JA
    ELECTROENCEPHALOGRAPHY AND CLINICAL NEUROPHYSIOLOGY, 1969, 27 (01): : 103 - +
  • [45] Study on the weight loss of benzoxazine during the curing process
    Ran, Qichao
    Gu, Yi
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2018, 255
  • [46] Study on Convective Flow Behaviors of Phosphor Particles During Curing Process of Silicone and the Influences on the Optical Performance of White LEDs
    Ding, Xinrui
    Shao, Changkun
    Peng, Ziming
    Yu, Binhai
    Li, Zongtao
    Yang, Shu
    IEEE TRANSACTIONS ON ELECTRON DEVICES, 2021, 68 (06) : 2778 - 2784
  • [47] THE BEHAVIOR OF THERMOSETTING POWDER COATINGS DURING THE CURING PROCESS
    NAKAMICHI, T
    PROGRESS IN ORGANIC COATINGS, 1980, 8 (01) : 19 - 46
  • [48] Viscoelastic properties of silica compounds during curing process
    Nichetti, D
    JOURNAL OF POLYMER ENGINEERING, 2003, 23 (06) : 399 - 412
  • [49] DYNAMIC MECHANICAL BEHAVIOR DURING THE THERMOSETTING CURING PROCESS
    LEWIS, AF
    SPE TRANSACTIONS, 1963, 3 (03): : 201 - 209
  • [50] Fatty acid modifications and cholesterol oxidation in pork loin during frying at different temperatures
    Echarte, M
    Ansorena, D
    Astiasaran, I
    JOURNAL OF FOOD PROTECTION, 2001, 64 (07) : 1062 - 1066
12345