Ingredients-Reference-Cited by-同舟云学术

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Ingredients

Published:2014-10-02 Issue: Volume: Page:55-67
ISSN:
Container-title:Handbook of Fermented Meat and Poultry
language:
Short-container-title:

Author:

Ruiz Jorge,Pérez‐Palacios Trinidad

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118522653.ch8

Reference115 articles.

1. Effect of light and packaging conditions on the colour stability of sliced ham

2. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

3. Lipolysis in dry-cured ham: Influence of salt content and processing conditions

4. BejerholmC Barton‐GadeP.1986. Effect of intramuscular fat level on eating quality of pig meat. Proceedings of the 32nd European Meeting of Meat Research Workers Ghent pp.389–391.

Cited by 2 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. Quality of pork loin stored under different light intensity;CyTA - Journal of Food;2016-12-20

2. Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material;Journal of Food Processing and Preservation;2016-06-17

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