Add to ORKGThis study, financed by EXTRASLICED45 project, promoted by Primor Charcutaria-Prima S.A. and focused on extra-sliced pork ham, aims to use different modified atmosphere packaging (MAP) as a preservation technique for extending the lifetime of the product
Some preservation techniques are here investigated in order to evaluate their influence on the cooke...
Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cure...
Modified atmosphere packaging (MAP) is being utilized extensively in European countries as a preserv...
Slices of dry-cured hams (Biceps femoris muscle) were stored during 8 weeks under vacuum and modifie...
Fourteen lots of cooked ham in modified atmosphere packaging (CH) were analyzed within a few days fr...
Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as...
Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as...
Fourteen lots of cooked ham in modified atmosphere packaging (CH) were analyzed within a few days fr...
Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as...
Two groups of five dry-cured hams from Alentejano pig breed submitted to a post-salting cure of 12 m...
Fourteen lots of cooked ham in modified atmosphere packaging (CH) were analyzed within a few days fr...
<p>The objective of this research was to study the effects of modified atmosphere, associated with m...
A utilização de três tipos de atmosferas (100% CO2; 50% CO2/50% N2 e vácuo) na embalagem das bisteca...
A utilização de três tipos de atmosferas (100% CO2; 50% CO2/50% N2 e vácuo) na embalagem das bisteca...
The aim of this study was to evaluate the effect of two protective lactic acid bacteria cultures com...
Some preservation techniques are here investigated in order to evaluate their influence on the cooke...
Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cure...
Modified atmosphere packaging (MAP) is being utilized extensively in European countries as a preserv...
Slices of dry-cured hams (Biceps femoris muscle) were stored during 8 weeks under vacuum and modifie...
Fourteen lots of cooked ham in modified atmosphere packaging (CH) were analyzed within a few days fr...
Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as...
Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as...
Fourteen lots of cooked ham in modified atmosphere packaging (CH) were analyzed within a few days fr...
Introduction: Dry-cured ham is a charcuterie product very appreciated in European countries such as...
Two groups of five dry-cured hams from Alentejano pig breed submitted to a post-salting cure of 12 m...
Fourteen lots of cooked ham in modified atmosphere packaging (CH) were analyzed within a few days fr...
<p>The objective of this research was to study the effects of modified atmosphere, associated with m...
A utilização de três tipos de atmosferas (100% CO2; 50% CO2/50% N2 e vácuo) na embalagem das bisteca...
A utilização de três tipos de atmosferas (100% CO2; 50% CO2/50% N2 e vácuo) na embalagem das bisteca...
The aim of this study was to evaluate the effect of two protective lactic acid bacteria cultures com...
Some preservation techniques are here investigated in order to evaluate their influence on the cooke...
Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cure...
Modified atmosphere packaging (MAP) is being utilized extensively in European countries as a preserv...