Effect of high pressure processing on refrigerated shelf-life of sliced smoked cooked ham
Study of the dynamic changes of microorganisms in sliced vacuum-packed cooked ham during storage by PCR-DGGE fingerprinting
Effect of sodium nitrite contents,cooking temperature and time on the formation of N-nitrosamine in cooked ham and study on the corresponding correlations
The experiments show that the most important factors influencing the quality and the ratio of rabbit meat cooked ham are the quantities of saltwater . starch additives and the boiling temperature.
he cooked hamburgers on the grill.
