Changes on Physico-chemical, Textural, Proteolysis, Lipolysis and Volatile Compounds During the Manufacture of Dry-cured “Lacón” from Celta Pig Breed
Author:
Publisher
Science Alert
Subject
Cell Biology,Molecular Medicine
Link
https://www.scialert.net/fulltext/?doi=jbs.2013.168.182&org=11
Cited by 10 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 and safety aspects of traditionally air-dried and nitrite-free meat product with reduced salt level;The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology;2023-09-08
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3. Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham;Foods;2021-05-28
4. Effect of animal age on the nutritional and physicochemical qualities of ovine bresaola;Food Chemistry;2018-07
5. Effect of Genotype and Slaughter Age on Carcass Traits and Meat Quality of the Celta Pig Breed in Extensive System;Annals of Animal Science;2016-01-01
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