PUBLICACIÓN

Free fatty acids and oxidative changes of a Spanish soft cheese (PDO 'Torta del Casar') during ripening

Logo Open Access

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Delgado, F.J., González-Crespo, J., Ladero, L., Cava, R., Ramírez, R.

2009 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Food Science (Q1), Industrial and Manufacturing Engineering (Q1)

JCR: 1.172

SJR: 0.69

CITAS

28

DOI

10.1111/j.1365-2621.2009.01987.x

EID

2-s2.0-68949103867

ISSN

0950-5423

EISSN

1365-2621

BIBTEX

@article{Cava2009,title = {Free fatty acids and oxidative changes of a Spanish soft cheese (PDO {'}Torta del Casar{'}) during ripening},journal = {International Journal of Food Science and Technology},year = {2009},volume = {44},number = {9},pages = {1721-1728},author = {Delgado, F.J. and Gonz{\'a}lez-Crespo, J. and Ladero, L. and Cava, R. and Ram{\'i}rez, R.}}

AUTORES DE LA UEX

Ramón Cava López

OTRAS PUBLICACIONES DE INTERÉS

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Proteolysis, Texture And Colour Of A Raw Goat Milk Cheese Throughout The Maturation
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Proteolysis, Texture And Colour Of A Raw Goat Milk Cheese Throughout The Maturation
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Characterisation By Spme-Gc-Ms Of The Volatile Profile Of A Spanish Soft Cheese P.d.o. Torta Del Casar During Ripening
Aplicación De Tecnologías Emergentes En El Sector Del Cerdo Ibérico.: I. Efecto Del Tratamiento A Altas Presiones Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Lonchas De Jamón Ibérico.
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Efecto De La Incorporación De Fibra De Tomate Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Un Producto Cocido De Pollo
Calidad Microbiológica De Semillas Germinadas De Phaseoulus Vulgaris
Efecto De La Incorporación De Fibra De Tomate Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Un Producto Cocido De Pollo
Efecto De La Incorporación De Fibra De Tomate En Hamburguesas De Cerdo Ibérico Sobre El Color Y La Estabilidad Oxidativa Durante El Almacenamiento Refrigerado
Efecto De La Incorporación De Fibra De Tomate Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Un Producto Cocido De Pollo
Efecto De La Incorporación De Fibra De Tomate En Hamburguesas De Cerdo Ibérico Sobre El Color Y La Estabilidad Oxidativa Durante El Almacenamiento Refrigerado
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Efecto De La Incorporación De Fibra De Tomate En Hamburguesas De Cerdo Ibérico Sobre El Color Y La Estabilidad Oxidativa Durante El Almacenamiento Refrigerado
Decolouration And Lipid Oxidation Changes Of Vacuum-Packed Iberian Dry-Cured Loin Treated With E-Beam Irradiation (5 Kgy And 10 Kgy) During Refrigerated Storage
Free Fatty Acids And Oxidative Changes Of A Spanish Soft Cheese (Pdo 'torta Del Casar') During Ripening
Decolouration And Lipid Oxidation Changes Of Vacuum-Packed Iberian Dry-Cured Loin Treated With E-Beam Irradiation (5 Kgy And 10 Kgy) During Refrigerated Storage
Free Fatty Acids And Oxidative Changes Of A Spanish Soft Cheese (Pdo 'torta Del Casar') During Ripening
Effect Of Pressure And Holding Time On Colour, Protein And Lipid Oxidation Of Sliced Dry-Cured Iberian Ham And Loin During Refrigerated Storage
Free Fatty Acids And Oxidative Changes Of A Spanish Soft Cheese (Pdo 'torta Del Casar') During Ripening
Effect Of Pressure And Holding Time On Colour, Protein And Lipid Oxidation Of Sliced Dry-Cured Iberian Ham And Loin During Refrigerated Storage
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Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
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Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
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Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
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Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype
Volatile Profiles Of Dry-Cured Meat Products From Three Different Iberian X Duroc Genotypes
Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype
Volatile Profiles Of Dry-Cured Meat Products From Three Different Iberian X Duroc Genotypes
Effect Of Physico-Chemical Characteristics Of Raw Muscles From Three Iberian × Duroc Genotypes On Dry-Cured Meat Products Quality
Volatile Profiles Of Dry-Cured Meat Products From Three Different Iberian X Duroc Genotypes
Effect Of Physico-Chemical Characteristics Of Raw Muscles From Three Iberian × Duroc Genotypes On Dry-Cured Meat Products Quality
The Crossbreeding Of Different Duroc Lines With The Iberian Pig Affects Colour And Oxidative Stability Of Meat During Storage
Effect Of Physico-Chemical Characteristics Of Raw Muscles From Three Iberian × Duroc Genotypes On Dry-Cured Meat Products Quality
The Crossbreeding Of Different Duroc Lines With The Iberian Pig Affects Colour And Oxidative Stability Of Meat During Storage
Effect Of Iberian × Duroc Genotype On Dry-Cured Loin Quality
The Crossbreeding Of Different Duroc Lines With The Iberian Pig Affects Colour And Oxidative Stability Of Meat During Storage
Effect Of Iberian × Duroc Genotype On Dry-Cured Loin Quality
Carcass Composition And Meat Quality Of Three Different Iberian × Duroc Genotype Pigs
Effect Of Iberian × Duroc Genotype On Dry-Cured Loin Quality
Carcass Composition And Meat Quality Of Three Different Iberian × Duroc Genotype Pigs
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Carcass Composition And Meat Quality Of Three Different Iberian × Duroc Genotype Pigs
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters
Efecto De Las Altas Presiones (Ap) Sobre El Color Y La Oxidación Lipídica En Jamóm Ibérico Loncheado Durante El Almacenamiento A Refrigeración
Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters
Efecto De Las Altas Presiones (Ap) Sobre El Color Y La Oxidación Lipídica En Jamóm Ibérico Loncheado Durante El Almacenamiento A Refrigeración
Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study
Efecto De Las Altas Presiones (Ap) Sobre El Color Y La Oxidación Lipídica En Jamóm Ibérico Loncheado Durante El Almacenamiento A Refrigeración
Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Changes In Colour, Lipid Oxidation And Fatty Acid Composition Of Pork Loin Chops As Affected By The Type Of Culinary Frying Fat
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Changes In Colour, Lipid Oxidation And Fatty Acid Composition Of Pork Loin Chops As Affected By The Type Of Culinary Frying Fat
Effect Of Irradiation On Colour And Lipid Oxidation Of Dry-Cured Hams From Free-Range Reared And Intensively Reared Pigs
Changes In Colour, Lipid Oxidation And Fatty Acid Composition Of Pork Loin Chops As Affected By The Type Of Culinary Frying Fat
Effect Of Irradiation On Colour And Lipid Oxidation Of Dry-Cured Hams From Free-Range Reared And Intensively Reared Pigs
Colour And Lipid Oxidation Changes In Dry-Cured Loins From Free-Range Reared And Intensively Reared Pigs As Affected By Ionizing Radiation Dose Level
Effect Of Irradiation On Colour And Lipid Oxidation Of Dry-Cured Hams From Free-Range Reared And Intensively Reared Pigs
Colour And Lipid Oxidation Changes In Dry-Cured Loins From Free-Range Reared And Intensively Reared Pigs As Affected By Ionizing Radiation Dose Level
El Jamón Ibérico, Excelso Manjar
Colour And Lipid Oxidation Changes In Dry-Cured Loins From Free-Range Reared And Intensively Reared Pigs As Affected By Ionizing Radiation Dose Level
El Jamón Ibérico, Excelso Manjar
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
El Jamón Ibérico, Excelso Manjar
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc
La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos
Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc
La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Carne De Cerdo Ibérico De Primor: Características Y Cualidades
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Carne De Cerdo Ibérico De Primor: Características Y Cualidades
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Carne De Cerdo Ibérico De Primor: Características Y Cualidades
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.
Dinámica Y Control Del Proceso De Secado Del Jamón Ibérico En Secaderos Y Bodegas Naturales Y En Cámaras Climatizadas
La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.
Dinámica Y Control Del Proceso De Secado Del Jamón Ibérico En Secaderos Y Bodegas Naturales Y En Cámaras Climatizadas
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
Dinámica Y Control Del Proceso De Secado Del Jamón Ibérico En Secaderos Y Bodegas Naturales Y En Cámaras Climatizadas
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Dietary Acorns Provide A Source Of Gamma-Tocopherol To Pigs Raised Extensively
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Dietary Acorns Provide A Source Of Gamma-Tocopherol To Pigs Raised Extensively
Productos De Calidad Del Cerdo Ibérico
Dietary Acorns Provide A Source Of Gamma-Tocopherol To Pigs Raised Extensively
Productos De Calidad Del Cerdo Ibérico
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Productos De Calidad Del Cerdo Ibérico
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo Ibérico
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Synergistic Impact Of Pomegranate Peel Extract And High Hydrostatic Pressure On Controlling Discolouration And Oxidation In Iberian Dry Sausage Throughout Storage
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