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Meat Science|November 9, 2011
Volatile compounds of dry-cured Iberian ham as affected by the length of the curing processJ Ruiz, J Ventanas, R Cava, et al.Meat Science|November 9, 2011
Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traitsS Ventanas, J Ventanas, J Tovar, et al.Meat Science|November 9, 2011
Influence of sensory characteristics on the acceptability of dry-cured hamJ Ruiz, C García, E Muriel, et al.Meat Science|November 9, 2011
Sensory characteristics of Iberian ham: Influence of salt content and processing conditionsA I Andrés, R Cava, J Ventanas, et al.Meat Science|November 9, 2011
Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh hamJ F Tejeda, T Antequera, L Martín, et al.Journal of Steroid Biochemistry|March 1, 1990
The binding of 3H-labelled androgen-receptor complexes to hypothalamic chromatin of neonatal mice: effect of sex and androgenizationJ Ventanas, C Garcia, C López-Bote, et al.Meat Science|November 9, 2011
Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hamsM L Timón, J Ventanas, A I Carrapiso, et al.Meat Science|November 9, 2011
Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured hamM J Petrón, J F Tejeda, E Muriel, et al.The Journal of Endocrinology|February 1, 1989
Effects of neonatal androgenization on growth and carcass composition in female miceJ Ventanas, C J López-Bote, C García, et al.Meat Science|November 9, 2011
Evolution of volatile aldehydes in Iberian ham matured under different processing conditionsL Martín, M L Timón, M J Petrón, et al.Pageof 3