Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex1-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex1

Published:2002-04-01 Issue:4 Volume:80 Page:988-996
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Candek-Potokar M.,Monin G.,Zlender B.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/80/4/988/23738472/988.pdf

Cited by 71 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. Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment;Meat Science;2024-09

2. Modelling of salt uptake for salt content standardization in dry-cured ham;Meat Science;2024-08

3. Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham;Food Research International;2024-07

4. Effect of prolonged cold storage in a vacuum package on the quality of dry-cured ham;Food Packaging and Shelf Life;2024-03

5. Effects of Field Pea Diet and Immunocastration in Heavy Pigs on Fresh Pork and Dry-Cured Ham;Agriculture;2023-11-30

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP