PUBLICACIÓN

Influencia de las condiciones del procesado sobre los cambios madurativos en el jamón ibérico

ACCEDER A LA PUBLICACIÓN: Dialnet

Lourdes Martín Cáceres

1997 Bases de la calidad del jamón ibérico: (materia prima, procesado, producto final)

ISBN

848107022X

AUTORES DE LA UEX

Lourdes Martín Cáceres

OTRAS PUBLICACIONES DE INTERÉS

A Short Synthesis Of Potential Juvenoids Based On The Isoxazole Chemistry
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
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
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
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
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
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
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
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
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
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
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 Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Reacciones Químicas Y Bioquímicas Que Se Desarrollan Durante La Maduración Del Jamón Ibérico
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
Composición Química General Del Jamón Ibérico: Interés Nutritivo Y Dietético
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Predicting The Selectivity Of Imprinted Polymers
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Predicting The Selectivity Of Imprinted Polymers
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Predicting The Selectivity Of Imprinted Polymers
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Influencia De Las Condiciones Del Procesado Sobre Los Cambios Madurativos En El Jamón Ibérico
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Influencia De Las Condiciones Del Procesado Sobre Los Cambios Madurativos En El Jamón Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Influencia De Las Condiciones Del Procesado Sobre Los Cambios Madurativos En El Jamón Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
A Short Synthesis Of Potential Juvenoids Based On The Isoxazole Chemistry
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
A Short Synthesis Of Potential Juvenoids Based On The Isoxazole Chemistry
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
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