KCI in Dry Cured Hams: Effect on Trichinae Devitalization and Chemical and Physical Properties-Reference-Cited by-同舟云学术

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KCI in Dry Cured Hams: Effect on Trichinae Devitalization and Chemical and Physical Properties

Published:1987-05 Issue:3 Volume:52 Page:554-557
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

PINEDO R.,PILKINGTON D.,FOEGEDING P. M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb06673.x/fullpdf

Reference33 articles.

1. Sodium in processed foods;American Medical Association, Council on Scientific Affairs;J. Am Med. Assoc.,1983

2. Effect of sodium chloride concentration, water activity, fermentation method and drying time on the viability of Trichinella spiralis in genoa salami;Childers;J. Food Prot.,1982

Cited by 5 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. New formulations for healthier dry fermented sausages: a review;Trends in Food Science & Technology;2004-09

2. Validation of Dry Cured Ham Process for Control of Pathogens;Journal of Food Science;2001-11

3. Physico-chemical Characterization of “Bone Taint” in Spanish Dry-cured Hams;Journal of Food Protection;1997-06-01

4. Substitution of Potassium Chloride for Sodium Chloride in Commercially-Produced Dry-Cured Hams;Journal of Food Protection;1994-09-01

5. Reducing the Sodium Content of Foods: A Review;Journal of Food Protection;1991-02-01

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