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Publications by O. Alvseike
Assessing Quality Parameters in Dry-Cured Ham Using Microwave Spectroscopy
Meat Science
Food Science
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Potential Cardioprotective Peptides Generated in Spanish Dry-Cured Ham
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Quality Characteristics of Dry-Cured Ham Made fromTwo Different Three-Way Crossbred Pigs
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Physicochemical Changes During the Different Stages of Dry Cured Lamb Ham Processing
Brazilian Journal of Food Technology
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The Relevance of Dipeptides and Tripeptides in the Bioactivity and Taste of Dry-Cured Ham
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Improving the Quality of Dry-Cured Sausages Using Pork From Rustic Breed
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Use of Multivariate Analysis to Evaluate Genetic Groups of Pigs for Dry-Cured Ham Production
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Effects of Irradiation on Cured Ham
Stability of Angiotensin I-Converting Enzyme Inhibitory Activity of Peptides Extracted From Dry-Cured Jinhua Ham
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Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and "Tuccetum"
Studia Ceranea
