Volatile compounds of Celta dry-cured ‘lacón’ as affected by cross-breeding with Duroc and Landrace genotypes-Reference-Cited by-同舟云学术

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Volatile compounds of Celta dry-cured ‘lacón’ as affected by cross-breeding with Duroc and Landrace genotypes

Published:2014-04-04 Issue:14 Volume:94 Page:2978-2985
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Lorenzo José M¹,Fonseca Sonia¹

Affiliation:

1. Centro Tecnológico de la Carne de Galicia; Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas 32900 Ourense Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference41 articles.

1. Commission Regulation (EC) No 898/2001, of 7 May 2001;Union;Off J Eur Communities L,2001

2. Influence of salt content and processing time on sensory characteristics of cooked ‘lacón’;Purriños;Meat Sci,2011

3. Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder ‘lacón’;Purriños;Meat Sci,2012

4. Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives;Lorenzo;Food Control,2008

5. The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured ‘lacón’;Purriños;Meat Sci,2013

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1. Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC–MS combined with metabolomics;Food Chemistry;2024-05

2. Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments;Food Research International;2024-02

3. Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China;Food Research International;2023-07

4. Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling;Food Science and Human Wellness;2022-03

5. Duroc pig;CABI Compendium;2022-01-07

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