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1-3 of 3 results for dry-cured loin

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Select article: Antilisterial activity of cinnamon essential oil,pomegranate extract,or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin

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Research article

First published 2025-4

Antilisterial activity of cinnamon essential oil,pomegranate extract,or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin

Luciana Ruschel dos Santos, Alberto Alía, Irene Martin [...]

Food Science and Technology International

Select article: Physico-Chemical and Sensory Characteristics of Dry-Cured Loin from Different Iberian Pig Lines

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First published 2004-04

Physico-Chemical and Sensory Characteristics of Dry-Cured Loin from Different Iberian Pig Lines

E. Muriel, J. Ruiz, D. Martin [...]

Food Science and Technology International

Select article: Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

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Research article

First published 2007-12

Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

M.R. Ramirez, R. Cava

Food Science and Technology International

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