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Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham
(Elsevier B.V., 2020-04-01)
In this research, the sorption isotherms of seven brands of commercial dry-cured ham with different chemical composition were assessed simulating the conditions of storage at three temperatures. For this purpose, the ...
Caracterização de presunto curado tipo espanhol
(Universidade Federal do Pampa, 2017)
Use of multivariate analysis to evaluate genetic groups of pigs for dry-cured ham production
(Livestock Science, 2018)
Natural Antimicrobials As Additional Hurdles To Preservation Of Foods By High Pressure Processing
(ELSEVIER SCIENCE LONDONLONDON, 2015)
Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium
(Elsevier Science, 2018-05)
Iberian dry-cured ham is an important meat product with high consumption worldwide. The special ecological conditions occurring throughout its ripening favour surface colonisation of filamentous fungi. Normally, moulds ...
Método acelerado de processamento de presunto cruAccelerated method of dry-cured ham processing
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2010)