如皋火腿

并采用Pearson相关系数法对如皋火腿加工过程中的各种挥发性N-亚硝胺与主要的理化指标进行相关性分析并作显著性检验。

And the correlations between volatile N-nitrosamines and physicochemical indexes of Rugao ham were analyzed with Pearson correlation coefficient method .

浅谈如皋火腿的食用方法

A Discussion on the Cooking Methods of Rugao Ham

为了研究如皋火腿中的酯类物质。

The aim of the research was to investigate esters in Rugao ham .

如皋火腿微生物菌群分析

Analysis of Microbial Bacteria Groups for Rugao Ham

如皋火腿辐照保质技术的初步研究

Research on Keeping Rugao Ham by Irradiation

醛类是如皋火腿最主要的风味物质，其次是醇类和羧酸类。

Aldehydes were most important volatile flavor compounds , followed by alcohols and carboxylic acids .

在如皋火腿成品中，来自于脂肪降解和氧化的风味物质占12.03%，而来自于氨基酸降解的为36.16%。

In the final Rugao Ham , 12.03 % were derived from lipolysis and lipid oxidation , while 36.16 % from degradation of amino acids .

金华火腿是我国最著名火腿品种，与宣威火腿、如皋火腿一起并称我国三大火腿，是世界著名传统肉制品。

Jinhua ham is one of the most famous meat products , which ranks with Xuanwei ham and Rugao ham as " three hams " in china . It is also one of the world famous traditional meat products .