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Articles (1850)

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1-10 of 1850 results for HAM

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Select article: Consumer Beliefs and Attitudes Towards Dry-cured Ham and Protected Designation of Origin Teruel Ham in Two Spanish Regions Differing in Product Knowledge

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Research article

First published 2006-06

Consumer Beliefs and Attitudes Towards Dry-cured Ham and Protected Designation of Origin Teruel Ham in Two Spanish Regions Differing in Product Knowledge

I. Cilla, L. Martínez, L. Guerrero [...]

Food Science and Technology International

Select article: Pre-cure Freezing Effect on Physicochemical,Texture and Sensory Characteristics of Iberian Ham

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Research article

First published 2011-4

Pre-cure Freezing Effect on Physicochemical,Texture and Sensory Characteristics of Iberian Ham

T. Pérez-Palacios, J. Ruiz, D. Martín [...]

Food Science and Technology International

Select article: Influence of the Convective Surface Transfer Coefficients on the Heat,Air,and Moisture (HAM) Building Performance

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Research article

First published 2009-06

Influence of the Convective Surface Transfer Coefficients on the Heat,Air,and Moisture (HAM) Building Performance

Paul W.M.H. Steskens, Hans Janssen, Carsten Rode

Indoor and Built Environment

Select article: Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME

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Research article

First published 2013-6

Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME

José Sánchez del Pulgar, Carmen García, Raquel Reina [...]

Food Science and Technology International

Select article: A Novel Image Hiding Scheme Based on VQ and Hamming Distance

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Research article

First published 2007-5

A Novel Image Hiding Scheme Based on VQ and Hamming Distance

Chin-Chen Chang, Wei-Liang Tai, Chia-Chen Lin

Fundamenta Informaticae

Select article: Effect of Natural Stabilised Pork Haem Pigment on the Colour,Colour Stability and Texture of Cooked Hams from Pale,Soft and Exudative Meat

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Research article

First published 2006-10

Effect of Natural Stabilised Pork Haem Pigment on the Colour,Colour Stability and Texture of Cooked Hams from Pale,Soft and Exudative Meat

M. A. Oliver, J. Polo, N. Panella [...]

Food Science and Technology International

Select article: Uses and commercialization of food grade and effectiveness of coated ham nets to combat Tyrophagus putrescentiae : a review

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Review article

First published 2024-3

Uses and commercialization of food grade and effectiveness of coated ham nets to combat Tyrophagus putrescentiae : a review

Sadie White, Sawyer Wyatt Smith, Xue Zhang [...]

Textile Research Journal

Select article: Computing the index of non-isometric k -ary words with Hamming and Lee distance

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Research article

First published 2024-11-28

Computing the index of non-isometric k -ary words with Hamming and Lee distance

Marcella Anselmo, Manuela Flores, Maria Madonia

Computability

Select article: An efficient method for time series similarity search using binary code representation and hamming distance

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Research article

First published 2021-3

An efficient method for time series similarity search using binary code representation and hamming distance

Haowen Zhang, Yabo Dong, Jing Li [...]

Intelligent Data Analysis: An International Journal

Select article: Influencia de las condiciones de elaboración sobre la proteolisis durante la maduración del jamón ibérico Influence of the processing conditions of Iberian ham on proteolysis during ripening

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Research article

First published 1998-2

Influencia de las condiciones de elaboración sobre la proteolisis durante la maduración del jamón ibérico Influence of the processing conditions of Iberian ham on proteolysis during ripening

L. Martín, T. Antequera, J. Ruiz [...]

Food Science and Technology International

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