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Lipids is very important for flavor and quality of dry - cured ham.

脂类对干腌火腿风味的影响很大.

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The characteristic red color of dry - cured ham made with nitrate or nitrite is caused by nitrosylmyoglobin.

腌制剂中添加硝酸盐或亚硝酸干腌火腿的特征性红色是由亚硝基肌红蛋白形成的.

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The processing course of modernization and standardization was put forward for high quality of dry - cured ham.

提出了生产高品质干腌火腿的现代化加工方法.

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Italian salt - cured ham usually sliced paper thin.

意大利腌制的火腿,经常切得像纸一样薄.

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