AAAAAA

   
Results: 1-10 |
Results: 10
Free amino acids and other non-volatile compounds formed during processingof Iberian ham
Authors: Martin, L Antequera, T Ventanas, J Benitez-Donoso, R Cordoba, JJ
Citation: L. Martin et al., Free amino acids and other non-volatile compounds formed during processingof Iberian ham, MEAT SCI, 59(4), 2001, pp. 363-368
Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham
Authors: Tejeda, JF Antequera, T Martin, L Ventanas, J Garcia, C
Citation: Jf. Tejeda et al., Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham, MEAT SCI, 58(2), 2001, pp. 175-179
n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding
Authors: Tejeda, JF Garcia, C Petron, MJ Andres, AI Antequera, T
Citation: Jf. Tejeda et al., n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding, MEAT SCI, 57(4), 2001, pp. 371-377
Sensory characteristics of Iberian ham: Influence of rearing system and muscle location
Authors: Cava, R Ventanas, J Ruiz, J Andres, AI Antequera, T
Citation: R. Cava et al., Sensory characteristics of Iberian ham: Influence of rearing system and muscle location, FOOD SC TEC, 6(3), 2000, pp. 235-242
Evolution of volatile aldehydes in Iberian ham matured under different processing conditions
Authors: Martin, L Timon, ML Petron, MJ Ventanas, J Antequera, T
Citation: L. Martin et al., Evolution of volatile aldehydes in Iberian ham matured under different processing conditions, MEAT SCI, 54(4), 2000, pp. 333-337
Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs
Authors: Cava, R Ventanas, J Tejeda, JF Ruiz, J Antequera, T
Citation: R. Cava et al., Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs, FOOD CHEM, 68(1), 2000, pp. 51-59
Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham
Authors: Tejeda, JF Antequera, T Ruiz, J Cava, R Ventanas, J Garcia, C
Citation: Jf. Tejeda et al., Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham, FOOD SC TEC, 5(3), 1999, pp. 229-233
Effect of alpha-tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham
Authors: Cava, R Ruiz, J Ventanas, J Antequera, T
Citation: R. Cava et al., Effect of alpha-tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham, FOOD SC TEC, 5(3), 1999, pp. 235-241
Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation
Authors: Cava, R Ruiz, J Ventanas, J Antequera, T
Citation: R. Cava et al., Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation, MEAT SCI, 52(2), 1999, pp. 165-172
Changes in intramuscular lipids during ripening of Iberian dry-cured ham
Authors: Martin, L Cordoba, JJ Ventanas, J Antequera, T
Citation: L. Martin et al., Changes in intramuscular lipids during ripening of Iberian dry-cured ham, MEAT SCI, 51(2), 1999, pp. 129-134
Risultati: 1-10 |