PUBLICACIÓN

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Broncano, J.M., Petrón, M.J., Parra, V., Timón, M.L.

2009 MEAT SCIENCE

Food Science (Q1)

JCR: 1.954

SJR: 1.367

CITAS

155

DOI

10.1016/j.meatsci.2009.06.021

EID

2-s2.0-69549089898

ISSN

0309-1740

BIBTEX

@article{Petrón2009,title = {Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs},journal = {Meat Science},year = {2009},volume = {83},number = {3},pages = {431-437},author = {Broncano, J.M. and Petr{\'o}n, M.J. and Parra, V. and Tim{\'o}n, M.L.}}

AUTORES DE LA UEX

María Jesús Petrón Testón
María Luisa Timón Andrada

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Métodos Para La Clasificación De La Materia Prima
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
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La Grasa Intramuscular Y La Calidad Del Jamón
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
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Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
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In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
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Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace
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