Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system

Author:

Ventanas Sonia,Ventanas Jesús,Ruiz Jorge

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. The effect of paprika, garlic and salt on rancidity in dry sausages;Aguizerrezabal;Meat Science,2000

2. Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle;Andrés;Meat Science,2001

3. Effects of temperature during the last month of ageing and of salting time on dry-cured ham aged for six-months;Arnau;Journal of the Science of Food and Agriculture,1997

4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. Boletin Official del Estado. (2001). Real Decreto 1083/2001, de 5 de Octubre, por el que se aprueba la norma de calidad para el jamón Ibérico, paleta ibérica y caña de lomo ibérico elaborados enEspaña. B.O.E., 247(October 15, pp. 37830–37833).

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