Changes in SPME-extracted volatile compounds from Iberian ham during ripening.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 262, doi. 10.3989/gya.131008
- By:
- Publication type:
- Article
Works matching IS 00173495 AND DT 2009 AND VI 60 AND IP 3
Results: 15
1
2
Lipolytic and oxidative changes during the manufacture of dry-cured lacón Effect of the time of salting.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 255, doi. 10.3989/gya.130508
- By:
- Publication type:
- Article
3
Tocopherol content, weight loss and instrumental color analysis of Iberian dry-cured ham as affected by rearing and feeding system.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 248, doi. 10.3989/gya.130108
- By:
- Publication type:
- Article
4
Fatty acid and triacylglycerol composition of the subcutaneous fat from iberian pigs fattened on the traditional feed: "Montanera": effect of anatomical location and length of feeding.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 238, doi. 10.3989/gya.130308
- By:
- Publication type:
- Article
5
Classification of real farm conditions Iberian pigs according to the feeding regime with multivariate models developed by using fatty acids composition or NIR spectral data.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 233, doi. 10.3989/gya.130408
- By:
- Publication type:
- Article
6
Untitled.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 307
- Publication type:
- Article
7
Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 297, doi. 10.3989/gya.130908
- By:
- Publication type:
- Article
8
Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 291, doi. 10.3989/gya.130708
- By:
- Publication type:
- Article
9
Lipid profile and dietary habits in an elderly rural population in the southern Spain: the Sierra de Huelva study.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 284
- By:
- Publication type:
- Article
10
Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 277
- By:
- Publication type:
- Article
11
Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 271, doi. 10.3989/gya.130208
- By:
- Publication type:
- Article
12
Untitled.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 232
- Publication type:
- Article
13
Preface.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 231
- By:
- Publication type:
- Article
14
Editorial.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 229
- By:
- Publication type:
- Article
15
Editorial.
- Published in:
- 2009
- By:
- Publication type:
- Editorial