Concepedia

The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

Carolina Pugliese, Francesco Sirtori, Martin Škrlep, Edi Piasentier, Luca Calamai, Oreste Franci, Marjeta Čandek‐Potokar

Meat Science · 2014 · 94 citations · 38 references

DOI

Concepts

References

38

A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

Jordi Folch, Marjorie B. Lees, G H S Stanley · Journal of Biological Chemistry · 1957 · 64.9K citations · Full text

, , +11

Sensory evaluation of food—Principles and practices 1998

D. Kilcast · Food Quality and Preference · 1998 · 1.7K citations

, , +14

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

Anupam Giri, Kazufumi Osako, Toshiaki Ohshima · Food Chemistry · 2009 · 435 citations

, , +15

Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products

G. Gandemer · Meat Science · 2002 · 355 citations

, , +16

Sensory Property Relationships to Chemical Data of Italian‐type Dry‐cured Ham

Maria Careri, Alessandro Mangia, Germana Barbieri et al. · Journal of Food Science · 1993 · 296 citations

, , +16