Proteolysis, Texture, and Sensory Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry-Curing
Author:
Affiliation:
1. Dept. de Tecnología de Alimentos, INIA; Carretera de La Coruña Km 7; Madrid; 28040; Spain
Publisher
Wiley
Subject
Food Science
Reference47 articles.
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3. Influence of pig cross-breed on the composition, volatile compound content and flavour of dry cured ham;Berdagué;Meat Sci,1993
4. Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham;Buscailhon;J Sci Food Agric,1993
5. Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex;Čandek-Potokar;J Anim Sci,2002
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