Author:
Pugliese Carolina,Sirtori Francesco,D’Adorante Stefania,Parenti Silvia,Rey Ana,Lopez-Bote Clemente,Franci Oreste
Subject
Animal Science and Zoology
Reference34 articles.
1. Andrés, A.I., Cava, R., Mayoral, A.I., Tejeda, J.F., Morcuende, D., Ruiz, J., 2001. Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre. Meat Sci. 59:39–47.
2. Association of Official Analytical Chemist, 1990. Official methods of analysis of the association of official analytical chemist. 15thed. AOAC, Washington, DC, USA.
3. Carrapiso, A.I., Bonilla, F., García, C., 2003. Effect of crossbreeding and rearing system on sensory characteristics of Iberian ham. Meat Sci. 65:623–629.
4. Cava, R., Ruiz, J., López-Bote, C., Martín, L., García, C., Ventanas, J., Antequera, T., 1997. Influence of finishing diet on fatty acid profile of intramuscular lipids triglycerides and phospholipids in muscle of Iberian pigs. Meat Sci. 45:263–270.
5. Cava, R., Ventanas, J., Ruiz, J., Andrés, A.I., Antequera, T., 2002. Sensory characteristics of Iberian ham: influence of rearing system and muscle location. Food Sci. Technol. Int. 6:235–242.
Cited by
16 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