Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham
Article in Food Research International (July 2024)
The most recent citing publications are shown below. View all 51 publications that cite this research output on Dimensions.
Study on activation strategy and effect of protease activity during the post-processing stage of dry-cured meat based on electrical stimulation
Article in Food Control (July 2024)
Metabolomics, volatolomics, and bioinformatics analyses of the effects of ultra-high pressure pretreatment on taste and flavour parameters of cured Culter alburnus
Article in Food Chemistry (May 2024)