Jinhua ham (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Jinhua ham" in English language version.

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Ang, C.Y.W.; Liu, K.; Huang, Y.W. (1999). Asian Foods: Science and Technology. Taylor & Francis. p. 209. ISBN 978-1-56676-736-1. Retrieved May 22, 2017.
Kristbergsson, K.; Oliveira, J. (2016). Traditional Foods: General and Consumer Aspects. Integrating Food Science and Engineering Knowledge Into the Food Chain. Springer US. p. 234. ISBN 978-1-4899-7648-2. Retrieved May 22, 2017.

chinadaily.com.cn

app1.chinadaily.com.cn

Jinhua Ham scam exposed, Shanghai Star, November 20, 2003, archived from the original on June 11, 2011, retrieved November 25, 2008

doi.org

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
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.
WAGU, Yutaka; KAKUTA, Toshitaka; SHINDO, Hitoshi; KOIZUMI, Takeo (1994), "General components, amino acid, 5'-nucleotide and microorganism of Chinese fermented food "Jinhua Huotui"", Nippon Shokuhin Kogyo Gakkai-Shi, 41 (12): 921–926, doi:10.3136/nskkk1962.41.921 - [1]^{[permanent dead link]} - Profile

gelocal.it

ricerca.gelocal.it

Filippini, Maria Antonietta (September 26, 2013). "Quegli Etruschi che vendevano prosciutti". Gazzetta di Mantova.

jh-ham.com

历代文豪与金华火腿, archived from the original on November 19, 2008

jhham.com

金华猪, archived from the original on November 20, 2008

jst.go.jp

jstage.jst.go.jp

WAGU, Yutaka; KAKUTA, Toshitaka; SHINDO, Hitoshi; KOIZUMI, Takeo (1994), "General components, amino acid, 5'-nucleotide and microorganism of Chinese fermented food "Jinhua Huotui"", Nippon Shokuhin Kogyo Gakkai-Shi, 41 (12): 921–926, doi:10.3136/nskkk1962.41.921 - [1]^{[permanent dead link]} - Profile

jglobal.jst.go.jp

WAGU, Yutaka; KAKUTA, Toshitaka; SHINDO, Hitoshi; KOIZUMI, Takeo (1994), "General components, amino acid, 5'-nucleotide and microorganism of Chinese fermented food "Jinhua Huotui"", Nippon Shokuhin Kogyo Gakkai-Shi, 41 (12): 921–926, doi:10.3136/nskkk1962.41.921 - [1]^{[permanent dead link]} - Profile

nih.gov

pubmed.ncbi.nlm.nih.gov

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
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.

sina.com.cn

news.sina.com.cn

金, 燃明明 (November 17, 2003), 死猪肉加工敌敌畏浸泡金华"毒火腿"冲击市场, 扬子晚报

southcn.com

离, 地七寸 (June 4, 2004), 浙江金华"毒"火腿把产业逼入最冷的冬天, 人民网

web.archive.org

金华猪, archived from the original on November 20, 2008
颖, 钟 (December 13, 2006), 火腿是这样"炼"成的, 钱江晚报, archived from the original on April 21, 2009
历代文豪与金华火腿, archived from the original on November 19, 2008
Jinhua Ham scam exposed, Shanghai Star, November 20, 2003, archived from the original on June 11, 2011, retrieved November 25, 2008

zjol.com.cn

food.zjol.com.cn

颖, 钟 (December 13, 2006), 火腿是这样"炼"成的, 钱江晚报, archived from the original on April 21, 2009