MICROBIOLOGY AND QUALITY ATTRIBUTES OF AGED HAMS PRODUCED FROM FROZEN GREEN HAMS
- 1 March 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (2) , 505-508
- https://doi.org/10.1111/j.1365-2621.1979.tb03822.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- QUALITY OF BONELESS DRY‐CURED HAM PRODUCED WITH OR WITHOUT NITRATE, NETTING OR POTASSIUM SORBATEJournal of Food Science, 1979
- COMPOSITION, QUALITY AND MICROBIOLOGY OF DRY‐CURED HAMS PRODUCED FROM PREVIOUSLY FROZEN GREEN HAMSJournal of Food Science, 1978
- EFFECTS OF CURING INGREDIENTS AND HOLDING TIMES AND TEMPERATURES ON ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF DRY‐CURED SLICED HAMJournal of Food Science, 1975
- CURED HAM PROPERTIES AS AFFECTED BY NITRATE AND NITRITE AND FRESH PORK QUALITYJournal of Food Science, 1974
- Fresh Ham Storage as Related to Dry-Cured Ham PropertiesJournal of Animal Science, 1974
- BACTERIAL FLORA OF PREFROZEN DRY-CURED HAM AT THREE PROCESSING TIME PERIODS AND ITS RELATIONSHIP TO QUALITYJournal of Milk and Food Technology, 1971
- Effect of Fatness and Fresh Pork Quality on Yield and Quality of Bacon and Yield of HamJournal of Animal Science, 1969
- Effect of Fresh Ham Quality on Aged Ham QualityJournal of Animal Science, 1968