The different pH values of raw hams from three different foreign slaughterhouses were correlated with the weight loss of the cooking stages, with the covering fat and with the colour of the final product. The statistical analysis was not statistically significant and did not allow to find any correlation with the of raw hams different origins for the considered parameters.
Relazione tra provenienza e alcuni parametri di qualità di prosciutti cotti ottenuti da cosce fresche estere / S. Camisasca, F. Colombo, G. Beretta, S. Foschini, C. Zana, M.A. Paleari. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 37:373(1998 Sep), pp. 992-995.
Relazione tra provenienza e alcuni parametri di qualità di prosciutti cotti ottenuti da cosce fresche estere
F. Colombo;G. Beretta;M.A. Paleari
1998
Abstract
The different pH values of raw hams from three different foreign slaughterhouses were correlated with the weight loss of the cooking stages, with the covering fat and with the colour of the final product. The statistical analysis was not statistically significant and did not allow to find any correlation with the of raw hams different origins for the considered parameters.
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