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  Search result  Your search for [subject]HAMS returned 5 records.  
 
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  Analytics A Guide to fine hams: Prosciutto di Parma.



Subject: Prosciutto di Parma -- Ham; Hams -- Food.

  
     
Relevance: 11.59%
 
     
  Technical Report Study on the effect of pickling solution on homemade ham products.

by Catuaan, Corazon M.; Tuguegarao, Cagayan: CSU, 1981, 35p.

Subject: PORK; HAMS; PROCESSING; CURING; SMOKING; COOKING.

  
     
Relevance: 11.59%
 
     
  Technical Report The influence of various levels of nitrate and nitrite in quick cured cooked ham and bacon.

by Madlansacay, Pura L.; Marulas, Valenzuela, Bulacan: BAI, 1976. 24p.

Subject: HAMS; BACON; FOOD TECHNOLOGY; CURING; NITRATES; NITRITES; ORGANOLEPTIC PROPERTIES.

  
     
Relevance: 11.22%
 
     
  Technical Report The effect of slaughter weight and sex of hogs on: V. lean-fat and skin-bone component of the lean cuts.

by Arganosa, Valentino G.; College, Laguna: UPLB, 1975. 24p. -(PCARR Proj. No. 128; Study V).

Subject: PORK; MEAT CUTS; LOINS; HAMS; FATS; YIELDS; SLAUGHTER WEIGHT; SEX; SKIN; BONES.

  
     
Relevance: 10.88%
 
     
  Thesis Physical, chemical and sensory characteristics of reformed ham with varying levels of duck meat.

by Perez, Susan R.; Los Baños, Laguna: University of the Philippines at Los Baños, 1987.

Subject: Meat technology; Duck meat manufacture; Duck meat processing -- Reformed hams; Duck meat -- Effects to physical, chemical and sensory characteristics; Reformed meat -- Binding mechanism and methods.

  
     
Relevance: 8.35%
 
     
 
         
         
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