Nutritional Value and Potential Chemical Food Safety Hazards of Selected Traditional and Conventional Pork Hams from Poland

A fast alkaline treatment for cadmium determination in meat samples

(2016) Taise S.C.P. Aranha et al.   FOOD CONTROL

Meat: The balance between nutrition and health. A review

(2016) Stefaan De Smet et al.   MEAT SCIENCE

The concentration, source and potential human health risk of heavy metals in the commonly consumed foods in Bangladesh

(2015) Md. Saiful Islam et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

Molecular identification of isolated fungi, microbial and heavy metal contamination of canned meat products sold in Riyadh, Saudi Arabia

(2015) Laila A. Nasser   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

(2013) Nives Marušić et al.   MEAT SCIENCE

Micronutrients in Italian ham: A survey of traditional products

(2012) Massimo Lucarini et al.   FOOD CHEMISTRY

Traditional ‘air-dried’ fermented sausages from Central Germany

(2011) Friedrich-Karl Lücke et al.   FOOD MICROBIOLOGY

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

(2011) Nives Marušić et al.   MEAT SCIENCE

Chemical safety of meat and meat products

(2010) Sabine Andrée et al.   MEAT SCIENCE

Authentication of meat and meat products

(2010) N.Z. Ballin   MEAT SCIENCE

Nutritional composition of dry-cured ham and its role in a healthy diet

(2009) F. Jiménez-Colmenero et al.   MEAT SCIENCE

Quantitative analysis of pork dry-cured sausages to quality control by NIR spectroscopy

(2007) A.J. Gaitán-Jurado et al.   MEAT SCIENCE

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE