1.Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure

作　　者：Alberto Ortiz ;David Tejerina ;Rebeca Contador 等

出　　处：Foods. 2021 ;10(1):48.doi:10.3390/foods10010048

出版社：MDPI Publishing

文章 ID：257993886

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2.Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

作　　者：Susana García-Torres ;Adoración López-Gajardo ;David Tejerina 等

出　　处：Foods. 2020 ;9(10):1417-1435.doi:10.3390/foods9101417

出版社：MDPI Publishing

文章 ID：255238476

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3.Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging

作　　者：Rosario Ramírez ;Rebeca Contador ;Alberto Ortiz 等

出　　处：Foods. 2021 ;10(4):730.doi:10.3390/foods10040730

出版社：MDPI Publishing

文章 ID：260757717

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4.Quality Traits of Montanera Iberian Dry-Cured lomito as Affected by Pre-Cure Freezing Practice

作　　者：David Tejerina ;Lucía León ;Susana García-Torres 等

出　　处：Foods. 2021 ;10(7):1511.doi:10.3390/foods10071511

出版社：MDPI Publishing

文章 ID：263520195

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5.Near-Infrared Spectroscopy (NIRS) as a Tool for Classification of Pre-Sliced Iberian Salchichón, Modified Atmosphere Packaged (MAP) According to the Official Commercial Categories of Raw Meat

作　　者：Alberto Ortiz ;Lucía León ;Rebeca Contador 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081865

出版社：MDPI Publishing

文章 ID：1035370757

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