✦ LIBER ✦

Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin

✍ Scribed by Pilar Hernández; J.L Navarro; F Toldra

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Lipolytic and oxidative changes in Iberi

✍ E. Muriel; A.I. Andres; M.J. Petron; T. Antequera; J. Ruiz 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 180 KB

Potassium chloride, potassium lactate an

✍ P. Gou; L. Guerrero; J. Gelabert; J. Arnau 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 744 KB

Protein and lipid oxidation in Longissim

✍ Sonia Ventanas; Mario Estevez; Juan Florencio Tejeda; Jorge Ruiz 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 177 KB

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

Decolouration and lipid oxidation change

✍ Ramón Cava; Ruth Tárrega; Rosario Ramírez; Juan Atanasio Carrasco 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 181 KB