| 1 |
A combined high pressure carbon dioxide and high power ultrasound treatment for the microbial stabilization of cooked ham
Ferrentino G, Spilimbergo S
Journal of Food Engineering, 174, 47, 2016 |
| 2 |
Valorisation of industrial cooked ham by-products as functional ingredients
Ursu AV, Marcati A, Michaud P, Djelveh G
Journal of Food Engineering, 190, 54, 2016 |
| 3 |
Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging
Talens P, Mora L, Morsy N, Barbin DF, ElMasry G, Sun DW
Journal of Food Engineering, 117(3), 272, 2013 |
| 4 |
Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain
Kreyenschmidt J, Hubner A, Beierle E, Chonsch L, Scherer A, Petersen B
Journal of Applied Microbiology, 108(2), 510, 2010 |
| 5 |
Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: Cooked meat products
Sivertsvik M, Jensen JS
Journal of Food Engineering, 70(4), 499, 2005 |
