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Effect of irradiation on colour and lipid oxidation of dry-cured hams from free-range reared and intensively reared pigs

✍ Scribed by R. Cava; R. Tárrega; M.R. Ramirez; F.J. Mingoarranz; A. Carrasco

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Colour and lipid oxidation changes in dr

✍ A. Carrasco; R. Tárrega; M.R. Ramírez; F.J. Mingoarranz; R. Cava 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 137 KB

Effect of IGF-II genotype and pig rearin

✍ Sánchez del Pulgar, J.; Carrapiso, A.I.; Reina, R.; Biasioli, F.; García, C. 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 379 KB

High pressure treatment of dry-cured Ibe

✍ Ana I. Andrés; Jens K. S. Møller; Christina E. Adamsen; Leif H. Skibsted 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 203 KB

Free range rearing of pigs with access t

✍ V Nilzén; J Babol; P.C Dutta; N Lundeheim; A-C Enfält; K Lundström 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 285 KB

Effect of pressure and holding time on c

✍ Ramón Cava; Luís Ladero; Santiago González; Atanasio Carrasco; M. Rosario Ramíre 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 218 KB

Oxidative and colour changes in meat fro

✍ Mario Estévez; David Morcuende; Ramón Cava 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 235 KB