Dry-cured loin characterization by ultrasound physicochemical and sensory parameters
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1438-2385
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Dry-cured loin characterization by ultrasound physicochemical and sensory parameters ; volume:248 ; number:10 ; day:7 ; month:7 ; year:2022 ; pages:2603-2613 ; date:10.2022
European food research and technology ; 248, Heft 10 (7.7.2022), 2603-2613, 10.2022
- Urheber
-
Jiménez, Antonio
González-Mohino, Alberto
Rufo, Montaña
Paniagua, Jesús M.
Antequera, Teresa
Perez-Palacios, Trinidad
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s00217-022-04073-0
- URN
-
urn:nbn:de:101:1-2022110921065301778653
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:30 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Jiménez, Antonio
- González-Mohino, Alberto
- Rufo, Montaña
- Paniagua, Jesús M.
- Antequera, Teresa
- Perez-Palacios, Trinidad
- SpringerLink (Online service)
Ähnliche Objekte (12)
Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer
Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product
Trop Loin
Loin des hommes
Loin du monde
Loin du collége
Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt
The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham
Comparison by thermal analysis of Joule-cured versus oven-cured composites
Loin du pays : romance
Au loin, une lueur
Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer
Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product
Trop Loin
Loin des hommes
Loin du monde
Loin du collége
Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt
The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham
Comparison by thermal analysis of Joule-cured versus oven-cured composites
Loin du pays : romance
Au loin, une lueur
Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer
Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product
Trop Loin
Loin des hommes
Loin du monde
Loin du collége
Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt
The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham
Comparison by thermal analysis of Joule-cured versus oven-cured composites
Loin du pays : romance