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- W2365377107 abstract "In this study,some physicochemical and healthy indexes and storage properties of traditional fermented ham at different temperatures and times were analyzed.The results showed that the ham was high in salt(9.62%),medium in water content(43.45%) and lower in pH(5.58).Storage temperature and time had a significant effect on the quality of the ham.And its peroxide value,TVB-N content,total bacterial count and sensory properties were changed obviously with the storage temperature and time." @default.
- W2365377107 created "2016-06-24" @default.
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- W2365377107 date "2012-01-01" @default.
- W2365377107 modified "2023-09-23" @default.
- W2365377107 title "Study on Physicochemical Indexes and Storage Properties of Traditional Fermented Ham" @default.
- W2365377107 hasPublicationYear "2012" @default.
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