Dry cured ham

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 57.99

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Verzending:
2 - 3 weken

Randomized complete block designs with three replications were utilized to evaluate the effects of fumigation with sulfuryl fluoride(SF), phosphine (PH3), methyl bromide(MB), carbon dioxide(CO2)and ozone(O3)on the volatile flavor compound concentrations in dry cured ham.Fluoride and SF concentrations increased (P 0.75) between the control hams and the fumigated hams.This study revealed that there were minimal aroma/flavor differences among control hams and hams that were fumigated with SF, PH3, MB, CO2 or O3 and that fumigation of dry cured ham with SF and PH3 were safe and met legal requirements for consumption.This reveals that SF, PH3, CO2 and O3 could be tested at the industrial level to determine their efficacy as potential alternatives to methyl bromide to treat dry cured hams for insect pests.

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Oorspronkelijke releasedatum: 21 februari 2010

Aantal pagina's: 148

Hoofdauteur: Ramandeep Sekhon

Tweede Auteur: Dr. Ramandeep Sekhon

Co Auteur: Dr Ramandeep Sekhon

Hoofduitgeverij: Vdm Verlag

Product breedte: 152 mm

Product hoogte: 9 mm

Product lengte: 229 mm

Verpakking breedte: 152 mm

Verpakking hoogte: 9 mm

Verpakking lengte: 229 mm

Verpakkingsgewicht: 227 g

EAN: 9783639238402

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