Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|8|1933-1943

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.8, 2015-08, pp. : 1933-1943

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Lipid degradation and sensory characteristics of M. biceps femoris in dry‐cured hams from Duroc using three different processing methods

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 2, 2015-02 ,pp. : 522-531

John Wiley & Sons Inc

Access to resources Recommend Favorite

KCI in Dry Cured Hams: Effect on Trichinae Devitalization and Chemical and Physical Properties

By  

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 554-557

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of Plant Polyphenols and α‐Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry‐Cured Bacons

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 3, 2015-03 ,pp. : C547-C555

John Wiley & Sons Inc

Access to resources Recommend Favorite

Microbiological and physicochemical properties of dry‐cured neck inoculated with probiotic of Bifidobacterium animalis ssp. lactis BB‐12

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 7, 2015-07 ,pp. : 1560-1566

John Wiley & Sons Inc

Access to resources Recommend Favorite

The Interaction Between Lipoxygenase‐Catalyzed Oxidation and Autoxidation in Dry‐Cured Bacon and a Model System

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 12, 2015-12 ,pp. : C2640-C2646

John Wiley & Sons Inc

Access to resources Recommend Favorite