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Keyword [Cooked ham]
Result: 1 - 11 | Page: 1 of 1
1.
Study On The Specific Spoilage Organisms And Targeted Inhibition Towards Them In Sliced Vacuum Packed Smoked Cooked Ham
2.
Effects Of Phosphates On Texture Of Western-Style Cooked Ham
3.
Study On Influence Factors Of N-nitrosamine Formation In Cooked Ham
4.
Optimization On Fermentation Conditions Of Bacteriocin Production By Lactobacillus Plantarum And Separation & Application Of The Bacterioncin
5.
Application Of High Pressure Treatment To Improve The Preservation Of Cooked Ham
6.
Inactivation Of High Pressure Treatment On Listeria Monocytogenes In Cooked Ham
7.
Study On Low-Sodium Content Brine Of Cooked Ham
8.
Effects Of Innovative Vacuum Cooling On The Quality And Safety Of Cooked Meat Product-based On The Perspective Of Microstructure
9.
Study On Physicochemical Properties Of Brine Cooked Ham With Cuttlefish Bone Salt Substitute
10.
Study On The Inhibition Mechanism Of High Pressure Thermal Sterilization Treatment On Pressure-resistant Bacteria From The Cooked Ham
11.
Effects Of Ultrasonic Treatment And Lysine/Arginine On The Quality Of Low-Salt Formed Ham
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