CrossRef Text and Data Mining
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Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs
Dong-Gyun Yim, Doo-Il Hong, Ku-Young Chung
Anim Biosci. 2016;29(2):257-262.   Published online August 4, 2015

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Effect of low-protein diets in heavy pigs on dry-cured ham quality characteristics
Meat Science. 2017;131:152-157   Crossref logo
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Changes in Physicochemical, Microbiological and Sensory Properties of Dry-Cured Ham in Processed Sulfur-Fed Pigs
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Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds
Meat Science. 2008;80(3):896-902   Crossref logo
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Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams
Meat Science. 2010;86(2):371-376   Crossref logo
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Growth performance, and carcass and raw ham quality of crossbred heavy pigs from four genetic groups fed low protein diets for dry-cured ham production
Animal Feed Science and Technology. 2015;208:170-181   Crossref logo
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Quality of Dry-Cured Ham Compared with Quality of Dry-Cured Shoulder
Journal of Food Science. 2013;78(8):S1282-S1289   Crossref logo

Ham: Dry-cured Ham
Encyclopedia of Food and Health. 2016;307-310   Crossref logo
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Influence of the meat pH on certain sensorial characteristics of dry cured ham
Food Quality and Preference. 1993;4(1-2):103   Crossref logo
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Textural Characteristics of Spanish Foods
Textural Characteristics of World Foods. 2020;319-334   Crossref logo
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Earratum to: Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs
Journal of Animal Science and Technology. 2019;61(2):109-109   Crossref logo
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