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1.
Proteomic identification of actin-derived oligopeptides in dry-cured ham.
J Agric Food Chem
; 55(9): 3613-9, 2007 May 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-17371039
2.
The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation.
Meat Sci
; 116: 253-9, 2016 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-26923219
3.
Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.
Food Chem
; 149: 129-36, 2014 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-24295686
4.
Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts.
Meat Sci
; 91(3): 378-81, 2012 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-22417729
5.
Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.
Meat Sci
; 90(2): 361-7, 2012 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-21871742
6.
Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
J Agric Food Chem
; 60(31): 7607-15, 2012 Aug 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-22804717
7.
Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham.
Meat Sci
; 89(1): 58-64, 2011 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-21531513
8.
Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium.
J Agric Food Chem
; 57(20): 9699-705, 2009 Oct 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-20560629
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