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Poultry Science|May 15, 2004
Influence of enrofloxacin administration and alpha-tocopheryl acetate supplemented diets on oxidative stability of broiler tissuesI Carreras, M Castellari, J A García Regueiro, et al.Food Chemistry|July 23, 2013
Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured hamM Gratacós-Cubarsí, C Sárraga, M Castellari, et al.Meat Science|April 10, 2013
Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of musclesC E Realini, M Pérez-Juan, P Gou, et al.Meat Science|November 9, 2011
High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured hamX Serra, N Grèbol, M D Guàrdia, et al.Meat Science|November 9, 2011
High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured hamX Serra, C Sárraga, N Grèbol, et al.Meat Science|November 9, 2011
Quality pork genes and meat productionG S Plastow, D Carrión, M Gil, et al.Pageof 2