| CLAVE | AUTORES | AÑO | TITULO | PUBLICACIÓN |
|---|---|---|---|---|
| Comp-I-01 | Campillo, J.E. | 2000 | El consumo de jamón curado y su importancia en la nutrición y la salud. | Eurocarne. Suplemento II Symposium Internacional del Jamón Curado: 11-16. |
| Comp-I-02 | E. Parente, M. Martuscelli, F. Gardini, S. Grieco, M.A. Crudele and G. Suzzi | 2001 | Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy | Journal of Applied Microbiology 90: 882-891 |
| Comp-I-03 | J. Ruiz-Carrascal , J. Ventanas, R. Cava, A.I. Andrés, C. García | 2000 | Texture and appearance of dry cured ham as affected by fat content and fatty acid composition | Food Res. Int. 33: 91-95 |
| Comp-I-04 | R.M. Toorop, S.J. Murch and R.O. Ball | 1997 | Development of a rapid and accurate method for separation and quantification of myofibrillar proteins in meat | Food Res. Int. 30: 619-627 |
| Comp-I-05 | J. Ruiz, J. Ventanas, R. Cava, M. L. Timón & C. García | 1998 | Sensory characteristics of Iberian ham: influence of processing time and slice location | Food Res. Int. 31: 53-58 |
| Comp-I-06 | J.R. Godoy | LA TRAZABILIDAD EN EL SECTOR CÁRNICO Y SU GESTIÓN. JAMÓN SERRANO, UN EJEMPLO DE APLICACIÓN | I CONGRESO NACIONAL DE LA CARNE EN ESPAÑA | |
| Comp-07 | C. Coutron-Gambotti, G. Gandemer, S. Rousset, O. Maestrini, F. Casabianca | 1999 | Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes | Food Chemistry 64, 13-19 |
| Comp-08 | Paul J Blanchard, Malcolm B Willis, Chris C Warkup and Mike Ellis | 2000 | The influence of carcass backfat and intramuscular fat level on pork eating quality | Journal of the Science of Food and Agriculture 80:145-151 |
| 09 | Giovanna Suzzi and Fausto Gardini | 2003 | Biogenic amines in dry fermented sausages: a review | Int. J. Food Microbiol. 88: 41-54 |
| 10 | Elena Muriel, Jorge Ruiz, Jesus Ventanas, Maria Jesus Petron and Teresa Antequera | 2004 | Meat quality characteristics in different lines of Iberian pigs | Meat Science 67 (2), 299-307 |
| 11 |
|
1998 | Inhibition by Cholesterol Oxides of NO Release From Human Vascular Endothelial Cells | Arteriosclerosis, Thrombosis, and Vascular Biology. 1998;18:1054-1060 |
| 12 | Yona Siderer, Alain Maquet and Elke Anklam |
2005 | Need for research to support consumer confidence in the growing organic food market | |
| 13 | Jean-Pierre Renou, Guy Bielicki, Christine Deponge, Pierre Gachon, Didier Micol and Patrick Ritz | 2004 | Characterization of animal products according to geographic origin and feeding diet using nuclear magnetic resonance and isotope ratio mass spectrometry. Part II: Beef meat | Food Chemistry 86: 251-256 |
| 14 | R. Saez, Y. Sanz and F. Toldrá | 2004 | PCR-based fingerprinting techniques for rapid detection of animal species in meat products | Meat Science 66: 659-665 |
| 15 | Jean-Pierre Renou, Christine Deponge, Pierre Gachon, Jean-Claude Bonnefoy, Jean-Baptiste Coulon, Jean-Paul Garel, Raymond Vérité and Patrick Ritz | 2004 | Characterization of animal products according to geographic origin and feeding diet using nuclear magnetic resonance and isotope ratio mass spectrometry: cow milk | Food Chemistry 85: 63-66 |
| 16 | D. Cozzolino and I. Murray | 2004 | Identification of animal meat muscles by visible and near infrared reflectance spectroscopy | Lebensmittel, Wissenschaft und Technolgie 37: 47-42 |
| 17 | A. K. Lockley and R. G. Bardsley | 2000 | DNA-based methods for food authentication | Trends in Food Science and Technology 11: 67-77 |
| 18 | François Piraux, Pierre Dardenne | 200 | Biotechnol. Agron. Soc. Environ. 2000 4 (4), 226–232 | |
| 19 | J. H. Calvo, P. Zaragoza, and R. Osta | 2001 |
Random Amplified Polymorphic DNA Fingerprints for Identification of Species in Poultry Paté |
Poultry Science 80:522–524 |
| J.A. Ordoñez, E. Hierro, J.M. Bruna, L. de la Hoz | 1999 | Changes in the components of dry-fermented sausages during ripening | Crit. Rev. Food Sci. Nutrit. 39:329-367 | |