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1.
Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system.
Meat Sci
; 75(2): 211-9, 2007 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063652
2.
Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system.
Meat Sci
; 77(3): 324-30, 2007 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061784
3.
Quality traits in muscle biceps femoris and back-fat from purebred Iberian and reciprocal Iberian×Duroc crossbred pigs.
Meat Sci
; 73(4): 651-9, 2006 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062566
4.
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
5.
Characterisation of a traditional Finnish liver sausage and different types of Spanish liver pâtés: A comparative study.
Meat Sci
; 71(4): 657-69, 2005 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061211
6.
Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams.
Meat Sci
; 107: 39-48, 2015 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-25935848
7.
Immune-spaying as an alternative to surgical spaying in Iberian×Duroc females: effect on carcass traits and meat quality characteristics.
Meat Sci
; 99: 99-103, 2015 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-25443969
8.
Characterization of the most odor-active compounds of Iberian ham headspace.
J Agric Food Chem
; 50(7): 1996-2000, 2002 Mar 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-11902946
9.
Meat quality characteristics in different lines of Iberian pigs.
Meat Sci
; 67(2): 299-307, 2004 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061327
10.
Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages.
Food Chem
; 147: 70-7, 2014 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-24206687
11.
The genetic background affects composition, oxidative stability and quality traits of Iberian dry-cured hams: purebred Iberian versus reciprocal Iberian × Duroc crossbred pigs.
Meat Sci
; 96(2 Pt A): 737-43, 2014 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-24200565
12.
Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham.
Meat Sci
; 97(4): 468-74, 2014 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-24769145
13.
Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham.
Meat Sci
; 93(3): 621-9, 2013 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-23273473
14.
Effect of IGF-II (insulin-like growth factor-II) genotype on the quality of dry-cured hams and shoulders.
Meat Sci
; 92(4): 562-8, 2012 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22726701
15.
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
16.
Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure.
Meat Sci
; 85(3): 506-14, 2010 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-20416822
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