Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation
Author:
Funder
Ministry of Education, Science and Technology
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2023.e60
Reference44 articles.
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2. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages;Aro;Food Chem,2010
3. Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham;Bermúdez;Food Sci Technol Int,2015
4. Texture, viscosity and food;Bourne,1982
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