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E. Soto

Complutense University of Madrid

4

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The lipid composition and texture profile of dry-cured loin as affected by feeding level in the period prior to the late fattening phase and by rearing system of Iberian pigs.

2010 Italian Journal of Food Science
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VOLATILE PROFILE AND SENSORY CHARACTERISTICS OF DRY‐CURED LOINS AS AFFECTED BY FEEDING LEVEL IN THE PERIOD PREVIOUS TO THE LATE FATTENING PHASE AND BY REARING SYSTEM OF IBERIAN PIGS

2010 Journal of Muscle Foods
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The feeding and rearing systems of Iberian pigs affect the lipid composition and texture profile of dry-cured loin.

2009 Journal of Animal and Feed Sciences
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Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin

2008 Meat Science
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