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Meat Science|November 9, 2011
Free amino acids and other non-volatile compounds formed during processing of Iberian hamL Martín, T Antequera, J Ventanas, et al.Meat Science|November 9, 2011
Effects of salt and temperature on proteolysis during ripening of Iberian hamL Martín, J J Córdoba, T Antequera, et al.Meat Science|November 9, 2011
Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian hamM J Petrón, T Antequera, E Muriel, et al.Journal of Food Science and Technology|June 2, 2015
Implementation of multivariate techniques for the selection of volatile compounds as indicators of sensory quality of raw beefCristina Saraiva, I Oliveira, J A Silva, et al.Zentralblatt Fur Veterinarmedizin. Reihe B. Journal of Veterinary Medicine. Series B|March 1, 1994
Trenbolone acetate induced changes in the genital tract of male pigsC López-Bote, G Sancho, M Martínez, et al.Meat Science|November 9, 2011
Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fatJ Ruiz, R Cava, T Antequera, et al.Meat Science|November 9, 2011
Hydrolysis and loss of extractability of proteins during ripening of iberian hamJ J Córdoba, T Antequera, J Ventanas, et al.Meat Science|November 9, 2011
Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pigR Cava, J Ruiz, C López-Bote, et al.Pageof 3