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1.
Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper.
Meat Sci
; 75(3): 443-50, 2007 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063800
2.
Combined effect of modified atmosphere packaging and addition of rosemary (Rosmarinus officinalis), ascorbic acid, red beet root (Beta vulgaris), and sodium lactate and their mixtures on the stability of fresh pork sausages.
J Agric Food Chem
; 54(13): 4674-80, 2006 Jun 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-16787014
3.
Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts.
Meat Sci
; 73(1): 12-21, 2006 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062049
4.
Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale.
Meat Sci
; 73(4): 581-9, 2006 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062556
5.
Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities.
Meat Sci
; 73(3): 521-8, 2006 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062492
6.
Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability.
Meat Sci
; 72(2): 252-60, 2006 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061552
7.
Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere.
Meat Sci
; 71(3): 563-70, 2005 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22060934
8.
Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions.
Meat Sci
; 69(4): 789-95, 2005 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063158
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