Pages that link to "Q82402305"

The following pages link to Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation (Q82402305):

Displaying 18 items.

• The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin (Q35548250) (← links)
• Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs (Q41351283) (← links)
• Effects of dietary incorporation of different antioxidant extracts and free-range rearing on fatty acid composition and lipid oxidation of Iberian pig meat (Q42719879) (← links)
• Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets (Q42720235) (← links)
• Fatty acid and triglyceride profiles of intramuscular and subcutaneous fat from fresh and dry-cured hams from Hairless Mexican Pigs. (Q42724341) (← links)
• Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage. (Q42724444) (← links)
• Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre. (Q42724900) (← links)
• Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest. (Q46295615) (← links)
• Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage. (Q47438591) (← links)
• Physico-chemical characteristics of M. Longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live-weight and commercial pigs: a comparative study (Q47446369) (← links)
• Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams (Q61360256) (← links)
• Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding (Q61360642) (← links)
• Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols (Q61360684) (← links)
• n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding (Q61360712) (← links)
• Effect of Brussels sprouts and inulin/rape seed cake on the sensory profile of pork M. longissimus dorsi (Q82392591) (← links)
• Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products (Q82397137) (← links)
• Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham (Q82400681) (← links)
• Rearing system and oleic acid supplementation effect on carcass and lipid characteristics of two muscles from an obese pig breed (Q87340649) (← links)