PUBLICACIÓN

Five genomic regions have a major impact on fat composition in Iberian pigs

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Pena, R.N., Noguera, J.L., García-Santana, M.J., González, E., Tejeda, J.F., Ros-Freixedes, R., Ibáñez-Escriche, N.

2019 Scientific Reports

Multidisciplinary (Q1)

JCR: 3.998

SJR: 1.341

CITAS

28

DOI

10.1038/s41598-019-38622-7

EID

2-s2.0-85061585814

EISSN

2045-2322

BIBTEX

@article{González2019,title = {Five genomic regions have a major impact on fat composition in Iberian pigs},journal = {Scientific Reports},year = {2019},volume = {9},number = {1},author = {Pena, R.N. and Noguera, J.L. and Garc{\'i}a-Santana, M.J. and Gonz{\'a}lez, E. and Tejeda, J.F. and Ros-Freixedes, R. and Ib{\'a}{\~n}ez-Escriche, N.}}

AUTORES DE LA UEX

María Elena González Sánchez
Juan Florencio Tejeda Sereno

OTRAS PUBLICACIONES DE INTERÉS

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Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula
Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age
Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula
Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age
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Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
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Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure
Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form
Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure
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Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal
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Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal
Situación Actual De La Agricultura De Conservación En España
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Situación Actual De La Agricultura De Conservación En España
Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados
Situación Actual De La Agricultura De Conservación En España
Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados
Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera
Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados
Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos
Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods
Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos
Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Valoración Del "recebo Con Postre" En El Cerdo Ibérico
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Valoración Del "recebo Con Postre" En El Cerdo Ibérico
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Valoración Del "recebo Con Postre" En El Cerdo Ibérico
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del Cerdo Ibérico
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del Cerdo Ibérico
Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión
Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del Cerdo Ibérico
Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
La Agricultura De Conservación En El Balance Del Carbono
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
La Agricultura De Conservación En El Balance Del Carbono
Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa
La Agricultura De Conservación En El Balance Del Carbono
Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
La Producción Animal En La Ingeniería Agraria
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
La Producción Animal En La Ingeniería Agraria
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
La Producción Animal En La Ingeniería Agraria
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Respuesta Al Calor De Las Cerdas En Lactación
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Respuesta Al Calor De Las Cerdas En Lactación
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Respuesta Al Calor De Las Cerdas En Lactación
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Calidad De La Carne De Cordero Y Cabrito
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Calidad De La Carne De Cordero Y Cabrito
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Calidad De La Carne De Cordero Y Cabrito
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
El Jamón Ibérico: Desde La Dehesa Al Paladar.
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
El Jamón Ibérico: Desde La Dehesa Al Paladar.
El Cerdo Ibérico Y La Dehesa En El Quijote.
El Jamón Ibérico: Desde La Dehesa Al Paladar.
El Cerdo Ibérico Y La Dehesa En El Quijote.
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
El Cerdo Ibérico Y La Dehesa En El Quijote.
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
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
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
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
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
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
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
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
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
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
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada
Visible And Near-Infrared Spectral Imaging Combined With Robust Regression For Predicting Firmness, Fatness, And Compositional Properties Of Fresh Pork Bellies
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