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| Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs |
| Dong-Gyun Yim, Doo-Il Hong, Ku-Young Chung |
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Asian-Australas J Anim Sci. 2016;29(2):257-262. Published online August 4, 2015 DOI: https://doi.org/10.5713/ajas.15.0189 |
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Effect of low-protein diets in heavy pigs on dry-cured ham quality characteristics Meat Science. 2017;131:152-157  Changes in Physicochemical, Microbiological and Sensory Properties of Dry-Cured Ham in Processed Sulfur-Fed Pigs Journal of Food Processing and Preservation. 2014;39(6):829-839 Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds Meat Science. 2008;80(3):896-902 Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams Meat Science. 2010;86(2):371-376 Growth performance, and carcass and raw ham quality of crossbred heavy pigs from four genetic groups fed low protein diets for dry-cured ham production Animal Feed Science and Technology. 2015;208:170-181 Ham: Dry-cured Ham Encyclopedia of Food and Health. 2016;307-310 Quality of Dry-Cured Ham Compared with Quality of Dry-Cured Shoulder Journal of Food Science. 2013;78(8):S1282-S1289 Influence of the meat pH on certain sensorial characteristics of dry cured ham Food Quality and Preference. 1993;4(1-2):103 Textural Characteristics of Spanish Foods Textural Characteristics of World Foods. 2020;319-334 Earratum to: Comparison of physicochemical traits of dry-cured ham
from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc
(LYD) pigs Journal of Animal Science and Technology. 2019;61(2):109-109 |
