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Publications by William Albarracín Hernández

Physicochemical Changes During the Different Stages of Dry Cured Lamb Ham Processing

Brazilian Journal of Food Technology

English

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Quality Characteristics of Dry-Cured Ham Made fromTwo Different Three-Way Crossbred Pigs

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Changes in Physicochemical and Microbiological Properties of Isoflavone-Treated Dry-Cured Sausage From Sulfur-Fed Pork During Storage

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Assessing Quality Parameters in Dry-Cured Ham Using Microwave Spectroscopy

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The Relevance of Dipeptides and Tripeptides in the Bioactivity and Taste of Dry-Cured Ham

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Change of Peptides and Free -Amino Acids Contents During Nanjing Dry-Cured Duck Processing

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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

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Stability of Angiotensin I-Converting Enzyme Inhibitory Activity of Peptides Extracted From Dry-Cured Jinhua Ham

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