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Articles (13)

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1-10 of 13 results for Iberian ham

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Select article: Pre-cure Freezing Effect on Physicochemical,Texture and Sensory Characteristics of Iberian Ham

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Research article

First published 2011-4

Pre-cure Freezing Effect on Physicochemical,Texture and Sensory Characteristics of Iberian Ham

T. Pérez-Palacios, J. Ruiz, D. Martín [...]

Food Science and Technology International

Select article: Improvement of Dry-cured Iberian Ham Quality Characteristics Through Modifications of Dietary Fat Composition and Supplementation with Vitamin E

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Research article

First published 2005-10

Improvement of Dry-cured Iberian Ham Quality Characteristics Through Modifications of Dietary Fat Composition and Supplementation with Vitamin E

J. Ruiz, L. de la Hoz, B. Isabel [...]

Food Science and Technology International

Select article: Influencia de las condiciones de elaboración sobre la proteolisis durante la maduración del jamón ibérico Influence of the processing conditions of Iberian ham on proteolysis during ripening

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Research article

First published 1998-2

Influencia de las condiciones de elaboración sobre la proteolisis durante la maduración del jamón ibérico Influence of the processing conditions of Iberian ham on proteolysis during ripening

L. Martín, T. Antequera, J. Ruiz [...]

Food Science and Technology International

Select article: Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham / Fracción insaponificable y perfil de los n-alcanos de la grasa subcutánea del jamón Ibérico

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Research article

First published 1999-6

Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham / Fracción insaponificable y perfil de los n-alcanos de la grasa subcutánea del jamón Ibérico

J.F. Tejeda, T. Antequera, J. Ruiz [...]

Food Science and Technology International

Select article: Colour and Moisture Changes during the Manufacture of Iberian Dry-Cured Ham Caused by Some Biotic and Abiotic Factors

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Research article

First published 2004-08

Colour and Moisture Changes during the Manufacture of Iberian Dry-Cured Ham Caused by Some Biotic and Abiotic Factors

C. Sanabria, P. J. Martín-Alvarez, A. V. Carrascosa

Food Science and Technology International

Select article: Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo

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Research article

First published 2000-6

Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo

R. Cava, J. Ventanas, J. Ruiz [...]

Food Science and Technology International

Select article: Note: Effect of Crossbreeding and Rearing System on Iberian Ham Volatile Compounds

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First published 2003-12

Note: Effect of Crossbreeding and Rearing System on Iberian Ham Volatile Compounds

A. I. Carrapiso, A. Jurado, C. García

Food Science and Technology International

Select article: Efecto de la dieta de cerdos ibéricos sobre la composición en ácidos grasos de la grasa intramuscular e intermuscular de jamones / Effect of diet on the fatty acid composition of intramuscular and intermuscular fat in Iberian pig cured hams

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Research article

First published 1996-12

Efecto de la dieta de cerdos ibéricos sobre la composición en ácidos grasos de la grasa intramuscular e intermuscular de jamones / Effect of diet on the fatty acid composition of intramuscular and intermuscular fat in Iberian pig cured hams

L. de la Hoz, M.O. López, E. Hierro [...]

Food Science and Technology International

Select article: Effect of α—tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham / Efecto del suplemento con acetato de α—tocoferol y de la alimentación en extensive del cerdo en los aldehídos volátiles durante la maduración del jamón Ibérico

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Research article

First published 1999-6

Effect of α—tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham / Efecto del suplemento con acetato de α—tocoferol y de la alimentación en extensive del cerdo en los aldehídos volátiles durante la maduración del jamón Ibérico

R. Cava, J. Ruiz, J. Ventanas [...]

Food Science and Technology International

Select article: Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME

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Research article

First published 2013-6

Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME

José Sánchez del Pulgar, Carmen García, Raquel Reina [...]

Food Science and Technology International

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