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- ANÁLISIS SENSORIAL DE ALIMENTOS
- APROVECHAMIENTO DE SUBPRODUCTOS
- INDUSTRIAS DE MATERIAS PRIMAS ANIMALES
- INICIACIÓN A LA INVESTIGACIÓN APLICADA AL DESARROLLO Y MEJORA DE LOS PRODUCTOS AGROALIMENTARIOS
- PROCESADO Y TRANSFORMACIÓN DE LOS ALIMENTOS VEGETALES
- PRÁCTICAS EXTERNAS
- QUÍMICA Y BIOQUÍMICA ALIMENTOS
- SISTEMAS PRODUCTIVOS DE LAS INDUSTRIAS AGROALIMENTARIAS
- TRAZABILIDAD Y CONTROL DE CALIDAD I
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- ANÁLISIS SENSORIAL DE ALIMENTOS
- ANÁLISIS SENSORIAL DE ALIMENTOS
- ANÁLISIS SENSORIAL DE ALIMENTOS
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- APROVECHAMIENTO DE SUBPRODUCTOS
- APROVECHAMIENTO DE SUBPRODUCTOS
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- INDUSTRIAS DE MATERIAS PRIMAS ANIMALES
- INDUSTRIAS DE MATERIAS PRIMAS ANIMALES
- INDUSTRIAS DE MATERIAS PRIMAS ANIMALES
- INDUSTRIAS DE MATERIAS PRIMAS ANIMALES
- INDUSTRIAS DE MATERIAS PRIMAS ANIMALES
- INICIACIÓN A LA INVESTIGACIÓN APLICADA AL DESARROLLO Y MEJORA DE LOS PRODUCTOS AGROALIMENTARIOS
- INICIACIÓN A LA INVESTIGACIÓN APLICADA AL DESARROLLO Y MEJORA DE LOS PRODUCTOS AGROALIMENTARIOS
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- QUÍMICA Y BIOQUÍMICA ALIMENTOS
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- QUÍMICA Y BIOQUÍMICA ALIMENTOS
- QUÍMICA Y BIOQUÍMICA ALIMENTOS
- QUÍMICA Y BIOQUÍMICA ALIMENTOS
- SISTEMAS PRODUCTIVOS DE LAS INDUSTRIAS AGROALIMENTARIAS
- SISTEMAS PRODUCTIVOS DE LAS INDUSTRIAS AGROALIMENTARIAS
- SISTEMAS PRODUCTIVOS DE LAS INDUSTRIAS AGROALIMENTARIAS
- SISTEMAS PRODUCTIVOS DE LAS INDUSTRIAS AGROALIMENTARIAS
- SISTEMAS PRODUCTIVOS DE LAS INDUSTRIAS AGROALIMENTARIAS
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- A short synthesis of potential juvenoids based on the isoxazole chemistry
- Changes in intramuscular lipids during ripening of Iberian dry-cured ham
- Characterisation of the most odour-active compounds of bone tainted dry-cured Iberian ham
- Composition of subcutaneous fat from dry-cured iberian hams as influenced by pig feeding
- Effect of a Chitosan Coating Enriched with an Olive Leaf Extract on the Characteristics of Pork Burgers
- Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage
- Effect of talc and water addition on olive oil quality and antioxidants
- Effect of the organic production and the harvesting method on the chemical quality and the volatile compounds of virgin olive oil over the harvesting season
- Effects of salt and temperature on proteolysis during ripening of Iberian ham
- Evolution of volatile aldehydes in Iberian ham matured under different processing conditions
- Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams
- Free amino acids and other non-volatile compounds formed during processing of Iberian ham
- Identification and quantification of cholesterol and cholesterol oxidation products in different types of Iberian hams
- Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the iberian pig
- Influence of the processing conditions of Iberian ham on proteolysis during ripening
- Malondialdehyde interferes with the formation and detection of primary carbonyls in oxidized proteins
- Modification of the fat composition of the iberian pig using Bacillus licheniformis and Bacillus subtilis
- Predicting the selectivity of imprinted polymers
- Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat
- Sensory Characteristics and Consumer Preference of Smoked Dry-Cured Iberian Salchichon
- Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh ham
- The Effect of Deep Frying French Fries and Two Types of Iberian Pork on the Characteristics of Extra Virgin Olive Oil and the Fried Products
- The duration of the outdoor rearing period of pigs influences Iberian ham characteristics
- Volatile Compounds in Supercritical Carbon Dioxide Extracts of Iberian Ham
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