Author:
Pérez-Palacios Trinidad,Ruiz Jorge,Barat Jose Manuel,Aristoy María Concepción,Antequera Teresa
Reference45 articles.
1. A simple, fast and reliable methodology for the analysis of histidine dipeptides as markers of the presence of animal origin proteins in feeds for ruminants;Aristoy;Food Chemistry,2004
2. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham;Aristoy;Journal of Agricultural and Food Chemistry,1991
3. The effects of freezing, meat pH and storage temperature of the formation of white film and tyrosine crystals in dry-cured hams;Arnau;Journal of Food and Agricultural,1994
4. Pre-cure freezing affects proteolysis in dry-cured hams;Bañón;Meat Science,1999
5. Bermúdez, E., & Córdoba, G. (2001). El sacrificio del cerdo Ibérico. Manejo ante y post-mortem. Obtención y perfilado del pernil. En Jesús Ventanas Barroso (Ed.), Tecnología del jamón Ibérico (Vol. 1, pp. 161–200). Madrid: Mundi-Prensa.
Cited by
32 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