CrossRef Text and Data Mining
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The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin
Pil Nam Seong, Kyoung Mi Park, Geun Ho Kang, Soo Hyun Cho, Beom Young Park, Hoa Van Ba
Asian-Australas J Anim Sci. 2015;28(5):677-685.   Published online February 6, 2015

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Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 2. Physico-chemical traits of cured-cooked ham and sensory traits of cured-cooked and dry-cured hams
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Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin
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Effect of Iberian×Duroc genotype on dry-cured loin quality
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Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin
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Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón
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Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin
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Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin
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Physico-Chemical and Sensory Characteristics of Dry-Cured Loin from Different Iberian Pig Lines
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Effect of the length of salting time on the proteolytic changes in dry-cured lacón during ripening and on the sensory characteristics of the final product
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Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin
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