Related references
Note: Only part of the references are listed.Effect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician chorizo
Maria Gomez et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2017)
Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet
Ruben Dominguez et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2015)
Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet
Sara Temperan et al.
SPANISH JOURNAL OF AGRICULTURAL RESEARCH (2014)
Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage
Sonia Fonseca et al.
FOOD MICROBIOLOGY (2013)
Characterisation of the Paio do Alentejo, a traditional Portuguese Iberian sausage, in respect to its safety
Miguel Elias et al.
FOOD CONTROL (2010)
THE EFFECT OF PROCESSING METHOD AND STORAGE TIME ON CONSTITUENTS OF TURKISH SAUSAGES (SUCUK)
Oezlem Coskuner et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2010)
Lipolytic and oxidative changes during the manufacture of dry-cured lacon. Effect of the time of salting
Ruben Garrido et al.
GRASAS Y ACEITES (2009)
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)
The feeding and rearing systems of Iberian pigs affect the lipid composition and texture profile of dry-cured loin
E. Soto et al.
JOURNAL OF ANIMAL AND FEED SCIENCES (2009)
Influence of sodium replacement on physicochemical properties of dry-cured loin
M. Alino et al.
MEAT SCIENCE (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 dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin
Diana Martin 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)
Physico-chemical and microbiological profiles of salchichon (Spanish dry-fermented sausage) enriched with orange fiber
J. Fernandez-Lopez et al.
MEAT SCIENCE (2008)
Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichon manufactured with raw material with a high level of mono and polyunsaturated fatty acids
Begona Rubio et al.
MEAT SCIENCE (2008)
Effect of Iberian x Duroc genotype on dry-cured loin quality
M. Rosario Ramirez et al.
MEAT SCIENCE (2007)
Lipolytic and oxidative changes in Iberian dry-cured loin
E. Muriel et al.
MEAT SCIENCE (2007)
Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid alpha-linolenic and alpha-tocopherol
L. Hoz et al.
FOOD CHEMISTRY (2007)
Fatty acid profile of the fat from Celta pig breed fattened using a traditional feed:: Effect of the location in the carcass
Inmaculada Franco et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Effect of vacuum-packaging storage on the quality level of ripened sausages
Carmine Summo et al.
MEAT SCIENCE (2006)
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)
Factors affecting acceptability of dry-cured ham throughout extended maturation under bodega conditions
I Cilla et al.
MEAT SCIENCE (2005)
Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin
J Ruiz-Ramírez et al.
MEAT SCIENCE (2005)
Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and a-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs
A Daza et al.
MEAT SCIENCE (2005)
Physico-chemical and sensory characteristics of dry-cured loin from different Iberian pig lines
E Muriel et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2004)
Compositional and degradative changes during the manufacture of dry-cured 'lacon'
JM Lorenzo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products
G Gandemer
MEAT SCIENCE (2002)
Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage
I Fanco et al.
FOOD CHEMISTRY (2002)
Lipid and colour stability of Milano-type sausages: effect of packing conditions
E Zanardi et al.
MEAT SCIENCE (2002)
Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre
AI Andrés et al.
MEAT SCIENCE (2001)
The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking
J Samelis et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)
Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon
MJ Beriain et al.
FOOD CONTROL (2000)
Lipolysis in dry-cured ham maturation
CS Vestergaard et al.
MEAT SCIENCE (2000)
Evolution of volatile aldehydes in Iberian ham matured under different processing conditions
L Martín et al.
MEAT SCIENCE (2000)