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Effect of Animal Age at Slaughter on the Muscle Fibres of Longissimus thoracis and Meat Quality of Fresh Loin from Iberian × Duroc Crossbred Pig under Two Production Systems
Alberto Ortiz, David Tejerina, Susana García-Torres, Elena González, Javier Francisco Morcillo and Ana Isabel Mayoral Animals 11(7) 2143 (2021) https://doi.org/10.3390/ani11072143
Glycogen and lactate contents, pH and meat quality and gene expression in muscle Longissimus dorsi from iberian pigs under different rearing conditions
Differential response of Iberian and lean pig crossbreeds to dietary linoleic acid administration
Beatriz Isabel, Gustavo Cordero, Alvaro Olivares, Argimiro Daza and Clemente J. Lopez-Bote Spanish Journal of Agricultural Research 12(2) 419 (2014) https://doi.org/10.5424/sjar/2014122-4361
Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham
T. Pérez-Palacios, J. Ruiz, D. Martín, J.M. Barat and T. Antequera Food Science and Technology International 17(2) 127 (2011) https://doi.org/10.1177/1082013210381435
Sensory traits prediction in dry-cured hams from fresh product via MRI and lipid composition
Trinidad Pérez-Palacios, Teresa Antequera, Rubén Molano, Pablo G. Rodríguez and Ramón Palacios Journal of Food Engineering 101(2) 152 (2010) https://doi.org/10.1016/j.jfoodeng.2010.06.015
Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs
Myosin heavy chain fibre types and fibre sizes in nuliparous and primiparous ovariectomized Iberian sows: Interaction with two alternative rearing systems during the fattening period
EFECTO DEL TIPO DE MÚSCULO SOBRE PARÁMETROS DE CALIDAD EN CARNE FRESCA DE CERDO IBÉRICO EFFECT OF MUSCLE TYPE ON QUALITY PARAMETERS OF FRESH MEAT FROM IBERIAN PIG EFECTO DO TIPO DE MÚSCULO SOBRE OS PARÁMETROS DA CALIDADE NA CARNE FRESCA DO PORCO IBÉRICO