bayonne ham
Selected indexed studies
- Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham. (Meat Sci, 2010) [PMID:20416814]
- Proteomic analysis of semimembranosus and biceps femoris muscles from Bayonne dry-cured ham. (Meat Sci, 2011) [PMID:21236590]
- PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction. (Meat Sci, 2012) [PMID:22819170]
_Worker-drafted node — pending editorial review._
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Sources
- Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham. (2010) pubmed
- Proteomic analysis of semimembranosus and biceps femoris muscles from Bayonne dry-cured ham. (2011) pubmed
- PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction. (2012) pubmed
- Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique. (1997) pubmed
- (87)Sr/(86)Sr isotope ratio and multielemental signatures as indicators of origin of European cured hams: The role of salt. (2018) pubmed
- Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing. (2009) pubmed