Recent advances in cured raw ham manufacture-Reference-Cited by-同舟云学术

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Recent advances in cured raw ham manufacture

Published:2017-06-12 Issue:4 Volume:58 Page:610-630
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Bosse (née Danz) Ramona¹^ORCID,Müller Anne²^ORCID,Gibis Monika¹^ORCID,Weiss Agnes²^ORCID,Schmidt Herbert²,Weiss Jochen¹

Affiliation:

1. Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany

2. Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2016.1208634

Reference154 articles.

1. Selection of antifungal protein-producing molds from dry-cured meat products

2. Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants

3. Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured teruel ham

4. Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production

5. Characterization and control of microbial black spot spoilage in dry-cured Iberian ham

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2. An Evaluation of Pig Type Regarding the Quality of Xuanwei Ham;Fermentation;2024-07-16

3. Study on activation strategy and effect of protease activity during the post-processing stage of dry-cured meat based on electrical stimulation;Food Control;2024-07

4. Impact of a Biopreservative Derived from Lactic Fermentation on Quality after Food Processing: A Case Study on Sliced Cooked Ham;Fermentation;2024-06-27

5. The potential correlation between the succession of microflora and volatile flavor compounds during the production of Zhenba bacon;Food Chemistry: X;2024-06

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