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International Journal of Food Properties Volume 8, 2005 - Issue 2
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Original Articles

Thermo-physical Properties of Cooked Ham

G.S. Oliveira
,
M.O. Trivelin
,
J.F. Lopes Filho
&
J.C. ThoméoCorrespondence[email protected]
Pages 387-394 | Received 26 Sep 2004, Accepted 21 Feb 2005, Published online: 06 Feb 2007

Citations (8)

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Read on this site (2)

AtefM. Elansari & AliI. Hobani. (2009) Effect of Temperature and Moisture Content on Thermal Conductivity of Four Types of Meat. International Journal of Food Properties 12:2, pages 308-315.
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P.V.K. Jagannadha Rao, Madhusweta Das & S.K. Das. (2008) Thermophysical Properties of Sugarcane, Palmyra Palm, and Date-palm Granular Jaggery. International Journal of Food Properties 11:4, pages 876-886.
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Articles from other publishers (6)

Fiona Long Yan Fong, Peggy Miu Yee Poon, Kenny Cheong Wah Chung, Mei Ling Leung, Pui Kwan Sze, Kwan Yiu Leung & Eric Tung Po Sze. (2022) Suppression of salmonella enteritidis in preparation of Japanese onsen tamago . Journal of Food Processing and Preservation 46:7.
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J Okoko, A Alonge & P Ngoddy. (2020) High quality-cassava flour (HQCF) composites: Their thermal characteristics in retrospect. IOP Conference Series: Earth and Environmental Science 445, pages 012043.
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Salinee SoisungwanApinya KhampakoolSangGuan YouWoo Jung ParkSung Hee Park. (2019) Evaluating the Feasibility of Ohmic Cooking for Home Meal Replacement Curry: Analysis of Energy Efficacy and Textural Qualities. International Journal of Food Engineering 15:8.
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Thalles Eduardo de Jesus Pereira, Gylles Ricardo Ströher, Franciele Rezende Barbosa Turbiani & Joel Fernando Nicoleti. (2013) Propriedades termofísicas da carne branca de frango: efeito da temperatura e do conteúdo de umidade. Brazilian Journal of Food Technology 16:4, pages 278-284.
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FRAMPTON F. SANTANA, PEDRO E.D. AUGUSTO & MARCELO CRISTIANINI. (2013) THERMAL PROCESS CHARACTERIZATION OF MOIST PET FOOD: PROXIMATE ANALISYS AND THERMO-PHYSICAL PROPERTIES AND THERMAL RESISTANCE OF CLOSTRIDIUM SPOROGENES . Journal of Food Processing and Preservation 37:2, pages 126-132.
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Markus Zell, James G. Lyng, Desmond J. Morgan & Denis A. Cronin. (2009) Quality Evaluation of an Ohmically Cooked Ham Product. Food and Bioprocess Technology 5:1, pages 265-272.
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