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Vol. 60 No. 3 (2009)
Vol. 60 No. 3 (2009)
V World Congress of dry-cured Ham
DOI:
https://doi.org/10.3989/gya.2009.v60.i3
Published:
2009-07-30
Editorial
[es]
[en]
Editorial
Francisco J. Forero Vizcaino
229-230
PDF
[en]
Preface
Manuel León-Camacho
231
PDF
Research
[en]
Classification of real farm conditions Iberian pigs according to the feeding regime with multivariate models developed by using fatty acids composition or NIR spectral data
Juan García-Olmo, Ana Garrido-Varo, Emiliano De Pedro
233-237
PDF
[en]
Fatty acid and triacylglycerol composition of the subcutaneous fat from iberian pigs fattened on the traditional feed:
“Montanera”
. effect of anatomical location and length of feeding
Mónica Narváez-Rivas, Manuel León-Camacho, Isabel M. Vicario
238-247
PDF
[en]
Tocopherol content, weight loss and instrumental color analysis of Iberian dry-cured ham as affected by rearing and feeding systems
Beatriz Isabel, Gustavo Cordero, Clemente López-Bote, Argimiro Daza
248-254
PDF
[en]
Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting
Rubén Garrido, María Gómez, Inmaculada Franco, Javier Carballo
255-261
PDF
[en]
Changes in SPME-extracted volatile compounds from Iberian ham during ripening
Ángela Jurado, Ana I. Carrapiso, Jesús Ventanasa, Carmen García
262-270
PDF
[en]
Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham
Carolina Pugliese, Francesco Sirtori, Jorge Ruiz, Diana Martin, Silvia Parenti, Oreste Franci
271-276
PDF
[en]
Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile
Diego L. García-González, Noelia Tena, Ramón Aparicio
277-283
PDF
[en]
Lipid profile and dietary habits in an elderly rural population in the southern Spain: the
Sierra de Huelva
study
Francisco Martín, M. Luisa Escudero-Gilete, Isabel M. Vicario
284-290
PDF
Reviews
[en]
Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development
Fidel Toldrá, M-Concepción Aristoy, Mónica Flores
291-296
PDF
[en]
Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.
Gandemer Gilles
297-307
PDF
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
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