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Your search for [subject]HAMS returned 5 records. |
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A Guide to fine hams: Prosciutto di Parma.
Subject: Prosciutto di Parma -- Ham; Hams -- Food.
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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.
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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.
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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.
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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.
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