Keywords: ژامبون خشک خشک; Impedance spectroscopy; Dry cured ham; Microbiology; Salt content; Double electrode; Coaxial needle electrode
مقالات ISI ژامبون خشک خشک (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Effects of temperature, relative humidity, and protective netting on Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) infestation, fungal growth, and product quality of dry cured hams
Keywords: ژامبون خشک خشک; Dry cured ham; Storage mites; Fungal infestation; Methyl bromide; Environmental control;
Biology and integrated pest management of Tyrophagus putrescentiae (Schrank) infesting dry cured hams
Keywords: ژامبون خشک خشک; Tyrophagus putrescentiae; Mite reproduction and development; Dry cured ham; Mite infestations; Methyl bromide alternatives; Food grade coating;
High pressure carbon dioxide combined with high power ultrasound processing of dry cured ham spiked with Listeria monocytogenes
Keywords: ژامبون خشک خشک; Listeria monocytogenes; Pasteurization; Dry cured ham; High pressure carbon dioxide; High power ultrasound; Quality;
Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
Keywords: ژامبون خشک خشک; Dry cured ham; Rearing system; Proton transfer reaction mass spectrometry; Time of flight; Switchable reagent ions;
Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham
Keywords: ژامبون خشک خشک; Dry cured ham; Escherichia coli O157:H7; Yellow mustard powder; Glucosinolate; Natural antimicrobial;
Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)
Keywords: ژامبون خشک خشک; PTR-MS; PTR-ToF-MS; Dry cured ham; Volatile compounds; PDO; Flavour compounds;
Association of PRKAG3 and CAST genetic polymorphisms with traits of interest in dry-cured ham production: Comparative study in France, Slovenia and Spain
Keywords: ژامبون خشک خشک; Pig; Dry cured ham; Genetic polymorphism; PRKAG3; CAST
Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham
Keywords: ژامبون خشک خشک; Dry cured ham; Phosphine; Methyl bromide; Volatile flavor compounds; Triangle test
Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham
Keywords: ژامبون خشک خشک; Dry cured ham; Sulfuryl fluoride; Methyl bromide; Fluoride; Volatile flavor compounds
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham
Keywords: ژامبون خشک خشک; Free amino acids; Smoking; Dry cured ham; Sensory quality; Biogenic amines
Survival of Escherichia coli O157:H7 in needle-tenderized dry cured Westphalian ham
Keywords: ژامبون خشک خشک; Westphalian ham; Dry cured ham; Needle tenderization; E. coli O157:H7; Fermented meat safety
Risk assessment for listeriosis in consumers of Parma and San Daniele hams
Keywords: ژامبون خشک خشک; Listeria monocytogenes; Dry cured ham; Risk assessment