Author:
Beriain M.J,Lizaso G,Chasco J
Subject
Food Science,Biotechnology
Reference31 articles.
1. Deproteinization techniques for HPLC amino acids analysis in fresh pork muscle and dry cured ham;Aristoy;Journal of Agricultural and Food Chemistry,1991
2. Estudio de las modificaciones proteicas que tienen lugar durante la curación de algunos derivados cárnicos. 1. Curación del chorizo tipo Pamplona;Bello;Anales de Bromatologı́a,1974
3. Effects of starter cultures on the formation of flavour compounds in dry sausage;Berdagué;Meat Science,1993
4. Cordoba, J. J., Antequera, T., Garua, C., Ventanas, J., Lopez-Bote, C., Asinsio, M. A. (1994). Evolution of free aminoacids and amines during ripening of Iberian cured ham. Journal of Agricultural and Food Chemistry, 42 (10), 2296–2301
5. Nonprotein nitrogen (NPN) and free amino acid content of dry fermented and nonfermented sausages;De Masi;Meat Science,1990
Cited by
49 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