1.
Jinhua ham is Both fresh and salty, and can Be conveniently made into a palataBle steamed dish or savory soup.
金华火腿，鲜咸合一，清蒸烧汤，方便可口。
2.
Trademark Dispute of Jinhua Ham
持续20年的“金华火腿”商标之争
3.
STUDY THE EFFECTS OF RAW MATERIAL ON JINHUA HAM
金华火腿质量与原料选择的关系研究
4.
Studies on the Lipid Changes during the Processing of JinHua Ham;
金华火腿加工过程中脂肪的变化研究
5.
Changing of Lipids and Flavor Compounds during Modern Processing of Jinhua Ham;
金华火腿现代工艺中脂质及风味变化
6.
Construction of food safety management system ISO22000 of Jin-hua ham enterprise;
金华火腿厂ISO22000食品安全管理体系构建
7.
Application of HACCP system in Jin-hua ham
金华火腿生产加工中HACCP的应用
8.
Study on key odor compounds of Jinhua Ham
金华火腿主体风味成分及其确定方法
9.
The Comparison of technology between Jinhua ham, Parma ham,Iberian ham and Serrano ham
意大利和西班牙火腿生产技术与金华火腿之对比及其启发
10.
Research on Flavor Components of Jinhua Ham and Preparation of Its Flavoring Base;
金华火腿风味物质研究及其风味基料的研制
11.
Studies on the Security of Some Pathogens during Processing of Jinhua Ham;
金华火腿加工过程中部分致病菌安全性的研究
12.
Studies on the Mechanism of Mature and Improvement of Processing in Jinhua Ham;
金华火腿成熟机理研究及其生产工艺改进
13.
A Study of Microbial Flora of Jinhua Ham from Modern Processing Technology;
金华火腿现代化发酵工艺中微生物区系研究
14.
Studies on Changes of Protein during the Processing of JinHua Dry-cured Ham;
金华火腿加工过程中蛋白质降解规律的研究
15.
Changes of Free Amino Acids in Jinhua Ham during Processing
现代工艺金华火腿中游离氨基酸含量的研究
16.
Studies on the Relationship Between Moulds and Quality of Jinhua Ham during Ripening
金华火腿成熟过程中霉菌生长与其品质关系
17.
Effect of Antioxidant on Antioxidation of Jinhua Ham
抗氧化剂对金华火腿抗氧化效果的研究
18.
Study on the extraction of intramuscular fat and analysis of fatty acid in Jinhua ham
金华火腿中肌内脂肪的提取和脂肪酸分析研究