COMPOSITION, QUALITY AND MICROBIOLOGY OF DRY-CURED HAMS PRODUCED FROM PREVIOUSLY FROZEN GREEN HAMS-Reference-Cited by-同舟云学术

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COMPOSITION, QUALITY AND MICROBIOLOGY OF DRY-CURED HAMS PRODUCED FROM PREVIOUSLY FROZEN GREEN HAMS

Published:1978-05 Issue:3 Volume:43 Page:860-863
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KEMP JAMES D.,LANGLOIS B. E.,FOX J. D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02440.x/fullpdf

Reference18 articles.

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Inactivation of Listeria monocytogenes and Salmonella spp. During Cooking of Country Ham and Fate of L. monocytogenes and Staphylococcus aureus During Storage of Country Ham Slices;Journal of Food Protection;2024-03

2. Effect of Needle Tenderization on Salt Absorption, Yields, Composition and Palatability of Dry-Cured Hams Produced from Packer Style and Skinned Green Hams;Journal of Food Science;2006-08-25

3. Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 During Processing of Country-cured Hams;Journal of Food Science;2002-06

4. Fate of Selected Pathogens in Vacuum-Packaged Dry-Cured (Country-Style) Ham Slices Stored at 2 and 25°C†;Journal of Food Protection;1997-12-01

5. Characterization of Enterobacteriaceae strains isolated during industrial processing of dry-cured hams;Food Microbiology;1996-10

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