Compositional and degradative changes during the manufacture of dry-cured ?lac�n?
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference48 articles.
1. Biochemical characteristics of dry-cured lacón
2. A survey on the microbiological changes during the manufacture of dry-cured lacon, a Spanish traditional meat product
3. Rapid Analysis of Free Amino Acids in Infant Foods
4. A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
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1. Dry-Cured Lacón;Methods and Protocols in Food Science;2022
2. Lipid and Oxidative Methods to Assess the Stability of “Lacon”;Food Analytical Methods;2021-07-01
3. Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces – a review;Critical Reviews in Food Science and Nutrition;2020-06-04
4. Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs;Journal of Food Quality;2018
5. Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón;Grasas y Aceites;2016-04-08
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