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Volumn , Issue , 2008, Pages 415-418

Asian Products

Author keywords

Asian meat products; Green ham preparation; Jinhua ham; Soaking; Sun drying

Indexed keywords


EID: 84889445038     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470376430.ch40     Document Type: Chapter
Times cited : (1)

References (13)
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  • 2
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  • 4
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    • Huan, Y.J.1    Zhou, G.H.2    Zhao, G.M.3    Xu, X.L.4    Peng, Z.Q.5
  • 5
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    • Detection of proteolytic activity in microorganisms isolated from dry-cured ham
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    • (1992) J Food Sci , vol.57 , pp. 1308-1310
    • Molina, I.1    Toldrá, F.2
  • 6
    • 0347626858 scopus 로고    scopus 로고
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    • FJC Sánchez, FL Crespo. 2000. Influence of molds on flavor quality of Spanish ham. J Muscle Foods 11:247-259.
    • (2000) J Muscle Foods , vol.11 , pp. 247-259
    • Sánchez, F.J.C.1    Crespo, F.L.2
  • 7
    • 5744227654 scopus 로고
    • Examination of cathepsins B, D H and L activities in dry-cures hams
    • F Toldrá, DJ Etherington. 1988. Examination of cathepsins B, D, H and L activities in dry-cures hams. Meat Sci 59:531-538.
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    • Toldrá, F.1    Etherington, D.J.2
  • 8
    • 34250656502 scopus 로고
    • 1st ed. Beijing: China Light Industry
    • AF Wu, CY Shun. 1959. Jinhua Ham. 1st ed. Beijing: China Light Industry, pp. 3.
    • (1959) Jinhua Ham , pp. 3
    • Wu, A.F.1    Shun, C.Y.2
  • 10
    • 24944519671 scopus 로고    scopus 로고
    • Changes of alanyl amino peptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham
    • GM Zhao, GH Zhou, W Tian, XL Xu, YL Wang, X Luo. 2005a. Changes of alanyl amino peptidase activity and free amino acid contents in biceps femoris during processing of Jinhua ham. Meat Sci 71: 612-619.
    • (2005) Meat Sci , vol.71 , pp. 612-619
    • Zhao, G.M.1    Zhou, G.H.2    Tian, W.3    Xu, X.L.4    Wang, Y.L.5    Luo, X.6
  • 11
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    • Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature
    • GM Zhao, GH Zhou, YL Wang, XL Xu, YJ Huan, JQ Wu. 2005c. Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature. Meat Sci 70: 381-388.
    • (2005) Meat Sci , vol.70 , pp. 381-388
    • Zhao, G.M.1    Zhou, G.H.2    Wang, Y.L.3    Xu, X.L.4    Huan, Y.J.5    Wu, J.Q.6
  • 12
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    • Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology
    • GM Zhao, GH Zhou, XL Xu, ZQ Peng, YJ Huan, ZM Jing, MW Chen. 2005b. Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology. Meat Sci 69:165-174.
    • (2005) Meat Sci , vol.69 , pp. 165-174
    • Zhao, G.M.1    Zhou, G.H.2    Xu, X.L.3    Peng, Z.Q.4    Huan, Y.J.5    Jing, Z.M.6    Chen, M.W.7


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.