Zobrazeno 1 - 3
of 3
pro vyhledávání: '"José Mª Cayuela"'
Publikováno v:
Foods, Vol 9, Iss 9, p 1170 (2020)
The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the
Externí odkaz:
https://doaj.org/article/e37ffccd1e91450387c8c5946281aeda
Publikováno v:
RIUCAM: Repositorio Institucional de la Universidad Católica San Antonio de Murcia
Universidad Católica San Antonio de Murcia (UCAM)
RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
Consejo Superior de Investigaciones Científicas (CSIC)
Foods
Volume 9
Issue 9
Foods, Vol 9, Iss 1170, p 1170 (2020)
Universidad Católica San Antonio de Murcia (UCAM)
RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
Consejo Superior de Investigaciones Científicas (CSIC)
Foods
Volume 9
Issue 9
Foods, Vol 9, Iss 1170, p 1170 (2020)
The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a53d47ee621a3874d81a97e03535273c
http://hdl.handle.net/10952/4941
http://hdl.handle.net/10952/4941
Publikováno v:
LWT. 96:507-512
The influence of frozen storage of dry-cured loin before its processing has been evaluated in terms of proteolysis, pH, dry matter (DM), NaCl and sensorial acceptance. The frozen storage did not affect total nitrogen (TN), non-protein nitrogen (NPN),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78f43afe1f2facd364ad0aee1ec83245
https://doi.org/10.1016/j.lwt.2018.06.002
https://doi.org/10.1016/j.lwt.2018.06.002