Related references
Note: Only part of the references are listed.Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type
Roberto Bermudez et al.
FOOD CONTROL (2014)
Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham
Roberto Bermudez et al.
FOOD RESEARCH INTERNATIONAL (2014)
Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME)
Jose M. Lorenzo
MEAT SCIENCE (2014)
Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal cecina
Jose M. Lorenzo
MEAT SCIENCE (2014)
Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured Lacon from Celta pig breed
Jose M. Lorenzo et al.
MEAT SCIENCE (2014)
Growth performance, carcass and meat quality of the Celta pig crossbred with Duroc and Landrance genotypes
Daniel Franco et al.
MEAT SCIENCE (2014)
The Influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured lacon
Laura Purrinos et al.
MEAT SCIENCE (2013)
Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened chorizo from Celta pig breed
Maria Gomez et al.
MEAT SCIENCE (2013)
Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage
Jose Manuel Lorenzo et al.
MEAT SCIENCE (2013)
Effect of the length of salting time on the proteolytic changes in dry-cured lacon during ripening and on the sensory characteristics of the final product
Ruben Garrido et al.
FOOD CONTROL (2012)
Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder lacon
Laura Purrinos et al.
MEAT SCIENCE (2012)
Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichon
Jose M. Lorenzo et al.
MEAT SCIENCE (2012)
Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed
Roberto Bermudez et al.
MEAT SCIENCE (2012)
Development of Volatile Compounds during the Manufacture of Dry-Cured Lacon, a Spanish Traditional Meat Product
Laura Purrinos et al.
JOURNAL OF FOOD SCIENCE (2011)
Influence of salt content and processing time on sensory characteristics of cooked lacon
Laura Purrinos et al.
MEAT SCIENCE (2011)
Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage
Ramon Cava et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin
E. Soto et al.
MEAT SCIENCE (2008)
Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin
Marco Campus et al.
MEAT SCIENCE (2008)
Biochemical changes during processing of traditional Jinhua ham
G. H. Zhou et al.
MEAT SCIENCE (2007)
Effect of Iberian x Duroc genotype on dry-cured loin quality
M. Rosario Ramirez et al.
MEAT SCIENCE (2007)
Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham
R. Virgili et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
S Ventanas et al.
MEAT SCIENCE (2006)
Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines
E Muriel et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2004)
Volatile compounds in Iberian dry-cured loin
E Muriel et al.
MEAT SCIENCE (2004)
Influence of sensory characteristics on the acceptability of dry-cured ham
J Ruiz et al.
MEAT SCIENCE (2002)
Texture is a sensory property
AS Szczesniak
FOOD QUALITY AND PREFERENCE (2002)
Key odorants in various cheese types as determined by gas chromatography-olfactometry
PMG Curioni et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Volatile compounds released during ripening in Italian dried sausage
LO Sunesen et al.
MEAT SCIENCE (2001)
n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding
JF Tejeda et al.
MEAT SCIENCE (2001)
Share Paper
