Author:
Ventanas Sonia,Estévez Mario,Delgado Carmen L.,Ruiz Jorge
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference49 articles.
1. Ruiz J, Muriel E, Ventanas J (2002) The flavour of Iberian ham. In: Toldrá F (ed) Research advances in the quality of meat and meat products. Research Singpost, Trivandrum, Kerala, India, pp 290–309
2. Andrés AI, Cava R, Ventanas J, Ruiz J (2004) Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions. Food Chem 84:375–381
3. Antequera T, López-Bote C, Córdoba JJ, García C, Asensio MA, Ventanas J (1994) Lipid oxidative changes in the processing of Iberian pig hams. Food Chem 45:105–110
4. Ventanas J, Córdoba JJ, Antequera T, García C, López-Bote C, Asensio MA (1992) Hydrolysis and maillard reactions during ripening of Iberian ham. J Food Sci 57:803–815
5. Córdoba JJ, Antequera T, García C, Ventanas J, López-Bote C, Asensio MA (1994) Evolution of free amino acids and amines during ripening of Iberian cured ham. J Agric Food Chem 42:2296–2301
Cited by
40 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献