Select any link to see items in a related category.
more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) meat products (4725) cured meats (158) meat (3662) pork (1159) ham (282) animal science (21660) forage and feed science (8644) feed quality (4390) nutritive value (2550) forage (5252) forage quality (3905) nutritive value (2550) zoology (51799) animal physiology (24482) neurophysiology (2127) sensation (1851) taste (822) Biological Sciences Biological Sciences biochemistry (102540) bioactive properties (24739) antioxidant activity (5477) biochemical compounds (82890) lipids (12491) physiology (77074) animal physiology (24482) neurophysiology (2127) sensation (1851) taste (822) zoology (51772) animal physiology (24475) neurophysiology (2126) sensation (1850) taste (821) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) cured meats (158) meat (3660) pork (1159) ham (282) foods (19982) cooked foods (1504) cured foods (164) cured meats (158) product quality (18080) spoilage (283) food quality (12184) nutritive value (2550) sensory properties (4680) odors (1816) flavor (2002) saltiness (48) storage quality (2324) shelf life (1589) Food and Human Nutrition Food and Human Nutrition food science (22492) food safety (3245) food technology (8197) food quality (12184) nutritive value (2550) foods (20022) cooked foods (1504) cured foods (164) cured meats (158) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) lipids (12483) technical chemicals (15701) thiobarbituric acid-reactive substances (612) chemistry (84737) chemical composition (25538) lipid composition (4442) fatty acid composition (2454) physicochemical properties (27179) antioxidant activity (5477) oxidative stability (581) reaction chemistry (20939) chemical reactions (18979) peroxidation (2359) lipid peroxidation (2288) redox reactions (4468) oxidation (3550) physics (54990) physical properties (32618) color (4392) hardness (854) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) packaging (2626) vacuum packaging (234) processing technology (28127) pressure treatment (665) high pressure treatment (508) vacuum processing (380) vacuum packaging (234) storage technology (3252) storage conditions (3071) cold storage (1217) storage time (1379) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period Author(s) of Article: Will be identified in next release Citation: Innovative food science and emerging technologies 2011 v.12 no.4 pp. 456-465 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=531362 Name of Publication: Innovative food science and emerging technologies Publishing Company: Will be identified in next release Accession Number: 142895
