Author:
Domínguez Rubén,Pateiro Mirian,Teixeira Alfredo,Pérez-Alvarez José Angel,Santos Eva María,Trindade Marco Antonio,Munekata Paulo E. S.,Lorenzo José Manuel
Reference21 articles.
1. Pérez-Santaescolástica C, Munekata PES, Pateiro M et al (2021) Dry-cured ham. In: Munekata PES, Pateiro M, Franco D et al (eds) Pork. Meat quality and processed meat products. CRC Press, Boca Raton, USA, pp 33–75
2. BOE Real Decreto 474/2014, de 13 de junio, por el que se aprueba la norma de calidad de derivados cárnicos. https://www.boe.es/diario_boe/txt.php?id=BOE-A-2014-6435
3. Pérez-Santaescolástica, C., Fraeye, I., Barba, F. J., Gómez, B., Tomasevic, I., Romero, A., ... & Lorenzo, J. M. (2019). Application of non-invasive technologies in dry-cured ham: An overview. Trends in Food Science & Technology, 86, 360-374.
4. Domínguez R, Purriños L, Pérez-Santaescolástica C et al (2019) Characterization of volatile compounds of dry-cured meat products using HS-SPME-GC/MS technique. Food Anal Methods 12:1263–1284
5. Bermúdez R, Franco D, Carballo J et al (2015) Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham. Food Sci Technol Int 21:581–592
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献