Liha töötlemine
W. Pensabene, R. A. Gates, and R. Adam. Mitteilungsblatt der Fleischforschung Kulmbach
1998. Nitrosamine formation in processed hams as 47:177–185.
related to reformulated elastic rubber netting. Journal Møller, J. K. S., C. E. Adamsen, and L. H. Skibsted.
of Food Science 63:276–278. 2003. Spectral characterisation of red pigment in
Fox, J. B., and S. A. Ackerman. 1968. Formation of Italian-type dry-cured ham. Increasing lipophilicity
nitric oxide myoglobin: Mechanisms of the reaction during processing and maturation. European Food
with various reductants. Journal of Food Science Research and Technology 216:290–296.
33:364–370. Parolari, G., L. Gabba, and G. Saccani. 2003. Extraction
Grever, A. B. G., and A. Ruiter. 2001. Prevention of properties and absorption spectra of dry cured hams