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Publications by E. Soto

The Feeding and Rearing Systems of Iberian Pigs Affect the Lipid Composition and Texture Profile of Dry-Cured Loin

Journal of Animal and Feed Sciences

English

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Production of Dry-Cured Pork Loin Using Water Vapour Permeable Bags

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Effect of the Amount of Chestnuts in the Diet of Celta Pigs on the Fatty Acid Profile of Dry-Cured Lacon

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The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-Cured Loin

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Influence of Dietary Protein Content on the Chemico-Physical Profile of Dry-Cured Hams Produced by Pigs of Two Breeds

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Dry Season and Soil Texture Affect the Chemical Control of Monocotyledonous in Sugarcane

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Marbling Texture Does Not Affect Muscle Fiber Type of Beef Strip Loin Steaks

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Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements

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Lipid Profile and Cholesterol of Pork With the Use of Glycerin in Feeding

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Effect of Pasture on Chestnut or Acorn on Fatty Acid Composition and Aromatic Profile of Fat of Cinta Senese Dry-Cured Ham

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