EFFECTS OF FROZEN STORAGE AND DRY-CURING ON HAM TRIGLYCERIDE FATTY ACIDS-Reference-Cited by-同舟云学术

EFFECTS OF FROZEN STORAGE AND DRY-CURING ON HAM TRIGLYCERIDE FATTY ACIDS

Published:1978-03 Issue:2 Volume:43 Page:479-498
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

KINGSLEY GUY R.,GRAHAM PAUL P.,YOUNG R. W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02335.x/fullpdf

Reference17 articles.

1. New way to cure hams;Blumer;Res. & Farming,1958

2. Effect of storage temperature on the aging of country-style hams;Cecil;Food Technol.,1954

3. Chemical, physical and organoleptic evaluation of aged country-style ham from hogs fed rations with and without peanut oil;Craig;J. Anim. Sci.,1964

4. Deibel , R.H. Niven , C.F. Jr. 1958 Studies on the microflora of commercial ham curing brines and their significance in curing Proc. of the 2nd Internl. Symp. on Food Microbiology

5. Effects of Processing on the major fatty acids of separate porcine tissues. 1. Influence of roasting fresh pork;deLumen;J. Anim. Sci.,1974

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2. A preliminary investigation of the effects of frozen storage on samples of pork;Meat Science;1999-11

3. The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham;Critical Reviews in Food Science and Nutrition;1998-05

4. ACCELERATED DRY CURING OF PORK LEGS (HAMS): A REVIEW;Journal of Muscle Foods;1992-04

5. Fresh versus Frozen Meat;Developments in Food Science;1989