Χοιρομέρι (Greek Wikipedia)

Callow, EH (December 1947). «The Action of Salts and other Substances Used in the Curing of Bacon and Ham». British Journal of Nutrition 1 (2–3): 269–274. doi:10.1079/bjn19470037. PMID 18907930.
Zhou, G.H.; Zhao, G.M. (2007), «Biochemical changes during processing of traditional Jinhua ham», Meat Science 77 (1): 114–120, doi:10.1016/j.meatsci.2007.03.028, PMID 22061402
Sentandreu, Miguel Angel; Toldrá, Fidel (2001). «Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham». European Food Research and Technology 213 (2): 83–87. doi:10.1007/s002170100355.
Wierbicki, Eugen; Howker, John J (1976). «Effect of salt, phosphates and other curing ingredients on shrinkage of lean pork meat and quality of smoked processed ham». Journal of Food Science 41 (5): 1116–1121. doi:10.1111/j.1365-2621.1976.tb14399.x.
Jakszyn, P.; Gonzalez, C. A. (2006). «Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence». World Journal of Gastroenterology 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMID 16865769.
Toldrá, Fidel; Flores, Mónica (1998). «The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham». Critical Reviews in Food Science and Nutrition 38 (4): 351–352. doi:10.1080/10408699891274237. PMID 9626490.
Sárraga, Carmen; Gil, Marta; Arnau, Jacint; Monfort, Josep M (1989). «Effect of curing salt and phosphate on the activity of porcine muscle proteases». Meat Science 24 (4): 241–249. doi:10.1016/0309-1740(89)90042-9. PMID 22054673.
Sárraga, Carmen; Gil, Marta; García-Regueiro, José Antonio (1993). «Comparison of calpain and cathepsin (B,L and D) activities during dry-cured ham processing from heavy and large white pigs». Journal of the Science of Food and Agriculture 62 (1): 71–75. doi:10.1002/jsfa.2740620110.
Vestergaard, Christian; Erbou, Søren G; Thauland, Torunn; Adler-Nissen, Jens; Berg, Per (January 2005). «Salt distribution in dry-cured ham measured by computed tomography and image analysis». Meat Science 69 (1): 9–15. doi:10.1016/j.meatsci.2004.06.002. PMID 22062634.
Deibel, RH; Niven, CF (September 1958). «The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines». Applied Microbiology 6 (5): 323–327. doi:10.1128/AM.6.5.323-327.1958. PMID 13571973.
Larsson, SC; Wolk, A (2012). «Red and processed meat consumption and risk of pancreatic cancer: meta-analysis of prospective studies». British Journal of Cancer 106 (3): 603–607. doi:10.1038/bjc.2011.585. PMID 22240790.
Rohrmann (7 March 2013). «Meat consumption and mortality – results from the European Prospective Investigation into Cancer and Nutrition». BMC Medicine 11 (63): 63. doi:10.1186/1741-7015-11-63. PMID 23497300.

finecooking.com

«Prosciutto Cotto - Ingredient - FineCooking». FineCooking. Αρχειοθετήθηκε από το πρωτότυπο στις 19 Μαρτίου 2022. Ανακτήθηκε στις 27 Οκτωβρίου 2021.

food.gov.uk

«Labelling and Composition of Meat Products: Guidance Notes» (PDF). Food Standards Agency Scotland. σελ. 31. Αρχειοθετήθηκε από το πρωτότυπο (PDF) στις 20 Νοεμβρίου 2012. Ανακτήθηκε στις 15 Φεβρουαρίου 2022.

latimes.com

Tina Marie Macias (31 October 2007). «Body fat is linked to six types of cancers». Los Angeles Times. http://www.latimes.com/news/nationworld/nation/la-na-cancer31oct31,0,4739640.story. Ανακτήθηκε στις 18 September 2009.

meatsandsausages.com

«Curing Methods». Meat and Sausages.com.

missouri.edu

extension.missouri.edu

Alexander, Maurice A.· Stringer, William C. (n.d.). «Country Curing Hams». Extension - University of Missouri. Ανακτήθηκε στις 24 Οκτωβρίου 2021.

nih.gov

ncbi.nlm.nih.gov

Callow, EH (December 1947). «The Action of Salts and other Substances Used in the Curing of Bacon and Ham». British Journal of Nutrition 1 (2–3): 269–274. doi:10.1079/bjn19470037. PMID 18907930.
Zhou, G.H.; Zhao, G.M. (2007), «Biochemical changes during processing of traditional Jinhua ham», Meat Science 77 (1): 114–120, doi:10.1016/j.meatsci.2007.03.028, PMID 22061402
Jakszyn, P.; Gonzalez, C. A. (2006). «Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence». World Journal of Gastroenterology 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMID 16865769.
Toldrá, Fidel; Flores, Mónica (1998). «The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham». Critical Reviews in Food Science and Nutrition 38 (4): 351–352. doi:10.1080/10408699891274237. PMID 9626490.
Sárraga, Carmen; Gil, Marta; Arnau, Jacint; Monfort, Josep M (1989). «Effect of curing salt and phosphate on the activity of porcine muscle proteases». Meat Science 24 (4): 241–249. doi:10.1016/0309-1740(89)90042-9. PMID 22054673.
Vestergaard, Christian; Erbou, Søren G; Thauland, Torunn; Adler-Nissen, Jens; Berg, Per (January 2005). «Salt distribution in dry-cured ham measured by computed tomography and image analysis». Meat Science 69 (1): 9–15. doi:10.1016/j.meatsci.2004.06.002. PMID 22062634.
Deibel, RH; Niven, CF (September 1958). «The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines». Applied Microbiology 6 (5): 323–327. doi:10.1128/AM.6.5.323-327.1958. PMID 13571973.
Larsson, SC; Wolk, A (2012). «Red and processed meat consumption and risk of pancreatic cancer: meta-analysis of prospective studies». British Journal of Cancer 106 (3): 603–607. doi:10.1038/bjc.2011.585. PMID 22240790.
Rohrmann (7 March 2013). «Meat consumption and mortality – results from the European Prospective Investigation into Cancer and Nutrition». BMC Medicine 11 (63): 63. doi:10.1186/1741-7015-11-63. PMID 23497300.

pubmedcentral.nih.gov

Jakszyn, P.; Gonzalez, C. A. (2006). «Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence». World Journal of Gastroenterology 12 (27): 4296–4303. doi:10.3748/wjg.v12.i27.4296. PMID 16865769.
Deibel, RH; Niven, CF (September 1958). «The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines». Applied Microbiology 6 (5): 323–327. doi:10.1128/AM.6.5.323-327.1958. PMID 13571973.
Larsson, SC; Wolk, A (2012). «Red and processed meat consumption and risk of pancreatic cancer: meta-analysis of prospective studies». British Journal of Cancer 106 (3): 603–607. doi:10.1038/bjc.2011.585. PMID 22240790.
Rohrmann (7 March 2013). «Meat consumption and mortality – results from the European Prospective Investigation into Cancer and Nutrition». BMC Medicine 11 (63): 63. doi:10.1186/1741-7015-11-63. PMID 23497300.

nytimes.com

«'Taste My Prosciutto,' He Said With a Drawl (Published 2003)». New York Times. 17 September 2003. https://www.nytimes.com/2003/09/17/dining/taste-my-prosciutto-he-said-with-a-drawl.html. «Dry-curing with salt helps prevent bacterial growth, making the hams safe to eat uncooked.... 'prosciutto crudo' is raw, air-dried pork (although safe and ready to eat thanks to the curing process)»

rovagnati.us

«Naturals Prosciutto Cotto (made in New Jersy, US)». Rovagnati US. Ανακτήθηκε στις 27 Οκτωβρίου 2021.

tesco.com

«Tesco Prosciutto Cotto 100G». Tesco. n.d. Αρχειοθετήθηκε από το πρωτότυπο στις 27 Ιανουαρίου 2021. Ανακτήθηκε στις 27 Οκτωβρίου 2021.

web.archive.org

«Labelling and Composition of Meat Products: Guidance Notes» (PDF). Food Standards Agency Scotland. σελ. 31. Αρχειοθετήθηκε από το πρωτότυπο (PDF) στις 20 Νοεμβρίου 2012. Ανακτήθηκε στις 15 Φεβρουαρίου 2022.
«Prosciutto Cotto - Ingredient - FineCooking». FineCooking. Αρχειοθετήθηκε από το πρωτότυπο στις 19 Μαρτίου 2022. Ανακτήθηκε στις 27 Οκτωβρίου 2021.
«Tesco Prosciutto Cotto 100G». Tesco. n.d. Αρχειοθετήθηκε από το πρωτότυπο στις 27 Ιανουαρίου 2021. Ανακτήθηκε στις 27 Οκτωβρίου 2021.
«Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective». The World Cancer Research Fund and the American Institute for Cancer Research. 31 October 2007. Αρχειοθετήθηκε από το πρωτότυπο στις 2009-03-25. https://web.archive.org/web/20090325235446/http://www.dietandcancerreport.org/downloads/Second_Expert_Report.pdf. Ανακτήθηκε στις 18 September 2009.
«Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective». The World Cancer Research Fund and the American Institute for Cancer Research. 31 October 2007, σελ. 117. Αρχειοθετήθηκε από το πρωτότυπο στις 2009-03-25. https://web.archive.org/web/20090325235446/http://www.dietandcancerreport.org/downloads/Second_Expert_Report.pdf. Ανακτήθηκε στις 18 September 2009.