Peptide generation in the processing of dry-cured ham

By Rodriguez-Nunez E.   Aristoy M.-C.   Toldra F.  

Food Chemistry, Vol. 53, Iss. 2, 1995-01 ,pp. : 187-190

Elsevier

Access to resources Recommend Favorite

Sensory and analytical properties of Spanish dry-cured ham of normal and defective texture

By Garca-Garrido J.A.   Quiles-Zafra R.   Tapiador J.   Luque de Castro M.D.  

Food Chemistry, Vol. 67, Iss. 4, 1999-12 ,pp. : 423-427

Elsevier

Access to resources Recommend Favorite

Contribution of muscle aminopeptidases to flavor development in dry-cured ham

By Toldra F.   Aristoy M.-C.   Flores M.  

Food Research International, Vol. 33, Iss. 3, 2000-04 ,pp. : 181-185

Elsevier

Access to resources Recommend Favorite

Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing

By Coutron-Gambotti C.   Gandemer G.  

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 95-101

Elsevier

Access to resources Recommend Favorite

Dry cured Iberian ham non-volatile components as affected by the length of the curing process - statistics

By Ruiz J.   Garca C.   Carmen Daz M.d.   Cava R.   Florencio Tejeda J.   Ventanas J.  

Food Research International, Vol. 32, Iss. 9, 1999-11 ,pp. : 643-651

Elsevier

Access to resources Recommend Favorite