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Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham
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The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté
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Application of near-infrared spectroscopy for the classification of fresh pork quality in cooked ham production
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- Conference Paper
- C1
- open access
Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005
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The effect of NaCl reduction and replacement on the growth of Listeria monocytogenes in broth, cooked ham and white sauce
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Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pates
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Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce