Шунка (Serbian Wikipedia)
Analysis of information sources in references of the Wikipedia article "Шунка" in Serbian language version.
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alimenti-salute.it
- Decreto 21 Settembre 2005, "Disciplina della produzione e della vendita di taluni prodotti di salumeria", Section I, "Prosciutto cotto" [1]
books.google.com
- Zeuthen, Peter (2008). Meat Fermentation Worldwide: History and Principles. ISBN 978-0-470-37634-8.
doi.org
- Callow, EH (децембар 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. PMID 18907930. doi:10.1079/bjn19470037
. - Zhou, G.H.; Zhao, G.M. (2007), „Biochemical changes during processing of traditional Jinhua ham”, Meat Science, 77 (1): 114—120, PMID 22061402, doi:10.1016/j.meatsci.2007.03.028
- 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. S2CID 84654103. 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. PMC 4087738 . PMID 16865769. doi:10.3748/wjg.v12.i27.4296.
- 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. PMID 9626490. doi:10.1080/10408699891274237.
- 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. PMID 22054673. doi:10.1016/0309-1740(89)90042-9.
- 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 (јануар 2005). „Salt distribution in dry-cured ham measured by computed tomography and image analysis”. Meat Science. 69 (1): 9—15. PMID 22062634. doi:10.1016/j.meatsci.2004.06.002.
- Deibel, RH; Niven, CF (септембар 1958). „The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines”. Applied Microbiology. 6 (5): 323—327. PMC 1057423 . PMID 13571973. doi:10.1128/AM.6.5.323-327.1958.
- Toldrá, F.; Reig, M. (2016). „Cooked Ham”. Encyclopedia of Food and Health. Science Direct. стр. 303—306. ISBN 9780123849533. doi:10.1016/B978-0-12-384947-2.00369-X. Приступљено 24. 10. 2021.
finecooking.com
- „Prosciutto Cotto - Ingredient - FineCooking”. FineCooking. Архивирано из оригинала 19. 03. 2022. г. Приступљено 27. 10. 2021.
food.gov.uk
- „Labelling and Composition of Meat Products: Guidance Notes” (PDF). Food Standards Agency Scotland. стр. 31. Архивирано из оригинала (PDF) 20. 11. 2012. г. Приступљено 10. 10. 2013.
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. Приступљено 24. 10. 2021.
nih.gov
ncbi.nlm.nih.gov
- Callow, EH (децембар 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. PMID 18907930. doi:10.1079/bjn19470037 .
- Zhou, G.H.; Zhao, G.M. (2007), „Biochemical changes during processing of traditional Jinhua ham”, Meat Science, 77 (1): 114—120, PMID 22061402, doi:10.1016/j.meatsci.2007.03.028
- 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. PMC 4087738 . PMID 16865769. doi:10.3748/wjg.v12.i27.4296.
- 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. PMID 9626490. doi:10.1080/10408699891274237.
- 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. PMID 22054673. doi:10.1016/0309-1740(89)90042-9.
- Vestergaard, Christian; Erbou, Søren G; Thauland, Torunn; Adler-Nissen, Jens; Berg, Per (јануар 2005). „Salt distribution in dry-cured ham measured by computed tomography and image analysis”. Meat Science. 69 (1): 9—15. PMID 22062634. doi:10.1016/j.meatsci.2004.06.002.
- Deibel, RH; Niven, CF (септембар 1958). „The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines”. Applied Microbiology. 6 (5): 323—327. PMC 1057423 . PMID 13571973. doi:10.1128/AM.6.5.323-327.1958.
nytimes.com
- „'Taste My Prosciutto,' He Said With a Drawl (Published 2003)”. New York Times. 17. 9. 2003. „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. Приступљено 27. 10. 2021.
sciencedirect.com
- Toldrá, F.; Reig, M. (2016). „Cooked Ham”. Encyclopedia of Food and Health. Science Direct. стр. 303—306. ISBN 9780123849533. doi:10.1016/B978-0-12-384947-2.00369-X. Приступљено 24. 10. 2021.
semanticscholar.org
api.semanticscholar.org
- 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. S2CID 84654103. doi:10.1007/s002170100355.
tesco.com
- „Tesco Prosciutto Cotto 100G”. Tesco. n.d. Архивирано из оригинала 27. 1. 2021. г. Приступљено 27. 10. 2021.
web.archive.org
- „Labelling and Composition of Meat Products: Guidance Notes” (PDF). Food Standards Agency Scotland. стр. 31. Архивирано из оригинала (PDF) 20. 11. 2012. г. Приступљено 10. 10. 2013.
- „Prosciutto Cotto - Ingredient - FineCooking”. FineCooking. Архивирано из оригинала 19. 03. 2022. г. Приступљено 27. 10. 2021.
- „Tesco Prosciutto Cotto 100G”. Tesco. n.d. Архивирано из оригинала 27. 1. 2021. г. Приступљено 27. 10. 2021.