The feeding and rearing systems of Iberian pigs affect the lipid composition and texture profile of dry-cured loin-Reference-Cited by-同舟云学术

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The feeding and rearing systems of Iberian pigs affect the lipid composition and texture profile of dry-cured loin

Published:2009-01-23 Issue:1 Volume:18 Page:78-89
ISSN:1230-1388
Container-title:Journal of Animal and Feed Sciences
language:
Short-container-title:J. Anim. Feed Sci.

Author:

Soto E.,de la Hoz L.,Ordóñez J.,Herranz B.,Hierro E.,López-Bote C.,Cambero M.

Publisher

The Kielanowski Institute of Animal Physiology and Nutrition, PAS

Subject

Animal Science and Zoology,Food Science

Link

http://www.journalssystem.com/jafs/pdf-66370-5788?filename=8_soto181.pdf

Cited by 5 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

1. Dry-cured loin characterization by ultrasound physicochemical and sensory parameters;European Food Research and Technology;2022-07-07

2. Experimental study of a novel vacuum sublimation–rehydration thawing for frozen pork;International Journal of Refrigeration;2020-10

3. Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs;Journal of Food Quality;2018

4. Impact of Meat Consumption on the Health of People, the Animals They Eat, and the Earth's Resources;Impact of Meat Consumption on Health and Environmental Sustainability;2016

5. Mediterranean Products;Handbook of Fermented Meat and Poultry;2014-10-02

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