Fried Eggs with Ham

Comparison of the volatile substance from Jinhua ham and Parma ham by SPME and SDE methods;

SPME和SDE法提取的金华火腿与巴马火腿风味物质比较

Determination of Residual Organophosphorus Pesticides in Ham by Gas Chromatography with Purification on Gel Permeable Column;

凝胶柱前处理-气相色谱法测定火腿中多种有机膦农药残留量

Research progress on characteristic flavour substances of Jinhua ham;

金华火腿特征风味物质研究进展

Study on the characteristics of lipolysis during processing of Jinhua ham;

金华火腿生产过程中脂质水解特性研究

Modern process and equipment for fermenting-ripening of Jinhua ham;

金华火腿发酵成熟现代工艺及装备研究

The analyze and improving method of quality of dry-cured ham;

干腌火腿的质量分析及改善方法

Prospect of study on quality and safety controls of dry-cured ham;

干腌火腿质量与安全控制研究进展

Effect of the powder of whole wheat germ on the quality characteristic of mixed ham sausage;

全麦胚粉对复合火腿肠品质特性的影响

Analysis of White Particles in Xuanwei Ham;

宣威火腿白点的分析(英文)

Characterization of odor-active compounds from Xuanwei ham headspace;

宣威火腿中香味活性化合物的分析

Studies on the Standardized Production and Technology of Quality Improving of Xuanwei Ham;

宣威火腿标准化生产与品质改良技术研究

The Effect of sterilizing temperature on shelf life of smoked ham is studied.

采用不同杀菌工艺对烟熏火腿保质期的影响进行了研究,在0～4℃和36℃条件下贮存处理后发现,水浴杀菌处理效果远优于微波杀菌处理,其中80～85℃杀菌,并急速冷却处理工艺能最有效地延长烟熏火腿的保质期。

In this thesis, physicochemical and storage properties of smoked ham, which was pasteurized, and effect of preservation agents and temperature of sterilization on shelf life of these ham were studied.

本论文以低温肉制品——烟熏火腿切片为实验材料，研究了其理化特性及贮存稳定性，探讨了低温杀菌以及防腐保鲜剂应用于烟熏火腿保鲜的可行性。