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1.
Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N-Nitroso Compounds: The PHYTOME Project.
Mol Nutr Food Res
; 65(20): e2001214, 2021 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-34382747
2.
Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.
J Food Prot
; 71(9): 1817-27, 2008 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-18810865
3.
Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation.
Meat Sci
; 74(2): 373-9, 2006 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062848
4.
Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite.
Foods
; 5(2)2016 Apr 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-28231128
5.
Study on Potential Clostridium Botulinum Growth and Toxin Production in Parma Ham.
Ital J Food Saf
; 5(2): 5564, 2016 Apr 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-27800441
6.
Identification and characterisation of halotolerant bacteria in spoiled dry-cured hams.
Meat Sci
; 70(2): 241-6, 2005 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063480
7.
Monitoring chemical changes of dry-cured Parma ham during processing by surface autofluorescence spectroscopy.
J Agric Food Chem
; 51(5): 1224-30, 2003 Feb 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-12590459
8.
Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products.
Meat Sci
; 62(3): 323-9, 2002 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061608
9.
Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content.
Meat Sci
; 90(2): 431-7, 2012 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-21955982
10.
Forty-eighth International Congress of Meat Science and Technology-Rome 25-30 August 2002 Meat, nutrition, development.
Meat Sci
; 62(3): 275-6, 2002 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061603
11.
Color formation in nitrite-free dried hams as related to Zn-protoporphyrin IX and Zn-chelatase activity.
J Food Sci
; 74(6): C413-8, 2009 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-19723176
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