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内部出版物
SpringerLink电子期刊(5)
Elsevier电子期刊(57)
ACS电子期刊(4)
在“
Elsevier电子期刊
”中,
命中:
57
条,耗时:0.0139934 秒
在所有数据库中总计命中:
66
条
1.
The genetic background affects composition, oxidative stability and quality traits of
Iberian
dry
-
cured
hams
: Purebred Iberian versus reciprocal Iberian 脳 Duroc crossbred pigs
作者:
Ver贸nica Fuentes
;
Sonia Ventanas
;
Jes煤s Ventanas
;
Mario Est茅vez
关键词:
Iberian
pigs
;
Duroc pigs
;
Reciprocal crossing
;
Dry
-
cured
ham
;
Meat quality
刊名:Meat Science
出版年:February, 2014
2.
Applying data mining and Computer Vision Techniques to MRI to estimate quality traits in
Iberian
hams
作者:
Trinidad Pé
;
rez-Palacios
a
;
triny@unex.es" class="auth_mail
;
Daniel Caballero
b
;
André
;
s Caro
b
;
Pablo G. Rodrí
;
guez
b
;
Teresa Antequera
a
关键词:
KDD
;
Knowledge Discovery in Databases
;
R
;
raw
hams
;
SA
;
end of salting
;
PS
;
end of post-salting
;
D
;
end of
dry
ing
;
DC
;
dry
-
cured
hams
;
P-C
;
physico-chemical
;
MRI&ndash
;
CVT
;
Magnetic Resonance Imaging and Computer Vision Techniques
;
B
;
Biceps femoris muscle
;
S
;
Semimembranosus muscle
刊名:Journal of Food Engineering
出版年:June, 2014
3.
Chemical changes in volatile aldehydes and ketones from subcutaneous fat during ripening of
Iberian
dry
-
cured
ham. Prediction of the curing time
作者:
M贸nica Narv谩ez-Rivas
;
Emerenciana Gallardo
;
Manuel Le贸n-Camacho
关键词:
Iberian
ham
;
Volatile aldehydes
;
Volatile ketones
;
Purge and trap
;
Ripening
;
Patter recognitions
刊名:Food Research International
出版年:January, 2014
4.
Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged
dry
-
cured
ham
作者:
Veró
;
nica Fuentes
;
Jesú
;
s Ventanas
;
David Morcuende
;
Sonia Ventanas
;
sanvenca@unex.es
关键词:
Serving temperature
;
Iberian
dry
-
cured
ham
;
Time-intensity
;
Intramuscular fat content
刊名:Meat Science
出版年:2013
5.
Effect of the pig rearing system on the final volatile profile of
Iberian
dry
-
cured
ham as detected by PTR-ToF-MS
作者:
J. Sá
;
nchez del Pulgar
a
;
b
;
C. Soukoulis
a
;
A.I. Carrapiso
c
;
L. Cappellin
a
;
P. Granitto
d
;
E. Aprea
a
;
A. Romano
a
;
F. Gasperi
a
;
F. Biasioli
a
;
franco.biasioli@iasma.it
关键词:
Dry
cured
ham
;
Rearing system
;
Proton transfer reaction mass spectrometry
;
Time of flight
;
Switchable reagent ions
刊名:Meat Science
出版年:2013
6.
Presence of ochratoxin A on the surface of
dry
-
cured
Iberian
ham after initial fungal growth in the
dry
ing stage
作者:
Alicia Rodr¨ªguez
;
Mar Rodr¨ªguez
;
Alberto Mart¨ªn
;
Josu¨¦ Delgado
;
Juan J. C¨®rdoba
关键词:
OTA
;
Dry
-
cured
ham
;
Mold
;
qPCR
刊名:Meat Science
出版年:2012
7.
Characterization and control of microbial black spot spoilage in
dry
-
cured
Iberian
ham
作者:
Marí
;
a J.
;
Andrade
a
;
Elena
;
Rodas
a
;
Ana
;
Durbá
;
n
b
;
;
c
;
André
;
s
;
Moya
b
;
;
c
;
Juan J.
;
Có
;
rdoba
a
;
;
jcordoba@unex.es
关键词:
Black spot spoilage
;
Dry
-
cured
Iberian
ham
;
Pseudomonas
;
Salt concentration
刊名:Food Control
出版年:2012
8.
The changes in gliceridic fractions of sweaty fat and weight loss during ripening time of
Iberian
dry
-
cured
ham
作者:
M贸nica Narv谩ez-Rivas
;
Emerenciana Gallardo
;
Manuel Le贸n-Camacho
关键词:
Iberian
ham
;
Weight loss
;
Sweaty fat
;
Fatty acids
;
Acylglycerols
刊名:Food Research International
出版年:December, 2013
9.
Effect of IGF-II genotype and pig rearing system on the final characteristics of
dry
-
cured
Iberian
hams
作者:
J. S¨¢nchez del Pulgar
;
A.I. Carrapiso
;
R. Reina
;
F. Biasioli
;
C. Garc¨ªa
关键词:
Iberian
ham
;
IGF-II
;
Rearing system
;
Fatty acids
;
PTR-ToF-MS
;
Dynamic olfactometry
刊名:Meat Science
出版年:2013
10.
Effect of exposure to light on physico-chemical quality attributes of sliced
dry
-
cured
Iberian
ham under different packaging systems
作者:
V.
;
Parra
a
;
J.
;
Viguera
b
;
J.
;
Sá
;
nchez
b
;
J.
;
Peinado
b
;
F.
;
Espá
;
rrago
c
;
J.I.
;
Gutierrez
a
;
A.I.
;
André
;
s
a
;
;
aiandres@unex.es
关键词:
Dry
-
cured
Iberian
ham
;
Modified atmosphere packaging
;
Light
;
Quality
刊名:Meat Science
出版年:2012
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