PUBLICACIÓN

Development of meat and carcass quality characteristics in Iberian pigs reared outdoors

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Mayoral, A. I.; Dorado, M.; Guillen, M. T.; Robina, A.; Vivo, J. M.; Vazquez, C.; Ruiz, J.

1999 Meat Science

CITAS

100

DOI

10.1016/s0309-1740(99)00008-x

EID

2-s2.0-0033412524

ISSN

0309-1740

BIBTEX

@article{RID:1007141029272-132, title = {Development of meat and carcass quality characteristics in Iberian pigs reared outdoors}, journal = {Meat Science}, year = {1999}, author = {Mayoral, A. I. and Dorado, M. and Guillen, M. T. and Robina, A. and Vivo, J. M. and Vazquez, C. and Ruiz, J.}, volume = {52}, number = {3}, pages = {315-324} }

AUTORES DE LA UEX

José Manuel Vivo Rodríguez
Ana Isabel Mayoral Calzada
Jorge Ruiz Carrascal

OTRAS PUBLICACIONES DE INTERÉS

Diferenciación Y Maduración Citoarquitectónica Del Prosencefalo Del Perro
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Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy
Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
Addition Of Salt Microcapsules As Strategy For Sodium Reduction: A Case Study In Chicken Burgers
Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
Addition Of Salt Microcapsules As Strategy For Sodium Reduction: A Case Study In Chicken Burgers
Restauración Y Estudio De La Fauna Del Patio De Casas Del Turuñuelo (Guareña, Badajoz)
Addition Of Salt Microcapsules As Strategy For Sodium Reduction: A Case Study In Chicken Burgers
Restauración Y Estudio De La Fauna Del Patio De Casas Del Turuñuelo (Guareña, Badajoz)
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Restauración Y Estudio De La Fauna Del Patio De Casas Del Turuñuelo (Guareña, Badajoz)
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota
Mass Animal Sacrifice At Casas Del Turuñuelo (Guareña, Spain): A Unique Tartessian (Iron Age) Site In The Southwest Of The Iberian Peninsula
Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota
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Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Salud En Equinos De La Protohistoria Extremeña: El Caso De Los Équidos Del Yacimiento Tartésico Casas Del Turuñuelo (Guareña, Badajoz)
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method
Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications
Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method
Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications
Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment
Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications
Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment
Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation
Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment
Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation
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Meat And Human Health—current Knowledge And Research Gaps
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Meat And Human Health—current Knowledge And Research Gaps
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
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Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds
Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization
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Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
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Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Sous-Vide Cooking Of Meat: A Maillarized Approach
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Sous-Vide Cooking Of Meat: A Maillarized Approach
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Sous-Vide Cooking Of Meat: A Maillarized Approach
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments
Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates
Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments
Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates
Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage
Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates
Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage
Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation
Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage
Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation
Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment
Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation
Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment
Weight Loss In Superchilled Pork As Affected By Cooling Rate
Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment
Weight Loss In Superchilled Pork As Affected By Cooling Rate
Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain
Weight Loss In Superchilled Pork As Affected By Cooling Rate
Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
Oxidative Deterioration Of Pork During Superchilling Storage
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
Oxidative Deterioration Of Pork During Superchilling Storage
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
Oxidative Deterioration Of Pork During Superchilling Storage
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
Spanish Dry-Cured Hams And Fermented Sausages
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
Spanish Dry-Cured Hams And Fermented Sausages
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Spanish Dry-Cured Hams And Fermented Sausages
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
El Dopaje En El Deporte: La Ley Frente Al Dopaje
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
El Dopaje En El Deporte: La Ley Frente Al Dopaje
Cured Foods: Health Effects
El Dopaje En El Deporte: La Ley Frente Al Dopaje
Cured Foods: Health Effects
Water-Soluble Vitamins
Cured Foods: Health Effects
Water-Soluble Vitamins
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Water-Soluble Vitamins
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Denmark: Technology Is The Key
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Denmark: Technology Is The Key
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
Denmark: Technology Is The Key
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
La Historia, El Concepto Y La Definición Del Dopaje. Una Visión Previa A Su Tratamiento Legal: Primera Parte. La Historia Del Dopaje
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
La Historia, El Concepto Y La Definición Del Dopaje. Una Visión Previa A Su Tratamiento Legal: Primera Parte. La Historia Del Dopaje
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
La Historia, El Concepto Y La Definición Del Dopaje. Una Visión Previa A Su Tratamiento Legal: Primera Parte. La Historia Del Dopaje
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Ingredients
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Ingredients
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Ingredients
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Molecular Gastronomy In Spain
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Molecular Gastronomy In Spain
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Molecular Gastronomy In Spain
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Ingredients
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Ingredients
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Ingredients
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Inter- And Intra-Breed Comparative Study Of Sperm Motility And Viability In Iberian And Duroc Boar Semen During Long-Term Storage In Mr-A And Xcell Extenders
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Inter- And Intra-Breed Comparative Study Of Sperm Motility And Viability In Iberian And Duroc Boar Semen During Long-Term Storage In Mr-A And Xcell Extenders
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Inter- And Intra-Breed Comparative Study Of Sperm Motility And Viability In Iberian And Duroc Boar Semen During Long-Term Storage In Mr-A And Xcell Extenders
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)
Science And Technology For New Culinary Techniques
Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)
Science And Technology For New Culinary Techniques
Ecografía Doppler Dúplex Transcraneal En El Perro: Una Técnica De Diagnóstico Por Imagen Con Futuro
Science And Technology For New Culinary Techniques
Ecografía Doppler Dúplex Transcraneal En El Perro: Una Técnica De Diagnóstico Por Imagen Con Futuro
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Ecografía Doppler Dúplex Transcraneal En El Perro: Una Técnica De Diagnóstico Por Imagen Con Futuro
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
La Crisis Del Ibérico. ¿un Rayo De Esperanza?
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
La Crisis Del Ibérico. ¿un Rayo De Esperanza?
La Crisis Del Ibérico: ¿un Rayo De Esperanza?
La Crisis Del Ibérico. ¿un Rayo De Esperanza?
La Crisis Del Ibérico: ¿un Rayo De Esperanza?
Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time
La Crisis Del Ibérico: ¿un Rayo De Esperanza?
Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
The Effect Of Melatonin On The Quality Of Extended Boar Semen After Long-Term Storage At 17 C
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
The Effect Of Melatonin On The Quality Of Extended Boar Semen After Long-Term Storage At 17 C
Identificación Electrónica En Ibéricos Semiextensivos. Parte Ii: Lecturas Dinámicas
The Effect Of Melatonin On The Quality Of Extended Boar Semen After Long-Term Storage At 17 C
Identificación Electrónica En Ibéricos Semiextensivos. Parte Ii: Lecturas Dinámicas
Identificación Electrónica En Ibéricos Semiextensivos. Parte I: Lecturas Estáticas
Identificación Electrónica En Ibéricos Semiextensivos. Parte Ii: Lecturas Dinámicas
Identificación Electrónica En Ibéricos Semiextensivos. Parte I: Lecturas Estáticas
Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)
Identificación Electrónica En Ibéricos Semiextensivos. Parte I: Lecturas Estáticas
Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)
Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar
Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)
Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar
Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes
Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar
Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
El Cerdo Ibérico En La Encrucijada
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
El Cerdo Ibérico En La Encrucijada
Morfometría Del Esófago Abdominal Y Del Estómago Del Conejo (Orycotolagus Cuniculus): Aplicaciones A La Cirugía Laparoscópica
El Cerdo Ibérico En La Encrucijada
Morfometría Del Esófago Abdominal Y Del Estómago Del Conejo (Orycotolagus Cuniculus): Aplicaciones A La Cirugía Laparoscópica
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Morfometría Del Esófago Abdominal Y Del Estómago Del Conejo (Orycotolagus Cuniculus): Aplicaciones A La Cirugía Laparoscópica
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Morphometry Of The Abdominal Esophagus And Stomach Of The Rabbit. Laparoscopyc Surgery Applications
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Morphometry Of The Abdominal Esophagus And Stomach Of The Rabbit. Laparoscopyc Surgery Applications
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Morphometry Of The Abdominal Esophagus And Stomach Of The Rabbit. Laparoscopyc Surgery Applications
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso "alto Oleico"
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso "alto Oleico"
Analysis Of Phospholipids In Muscle Foods
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso "alto Oleico"
Analysis Of Phospholipids In Muscle Foods
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Analysis Of Phospholipids In Muscle Foods
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
¿tiene Futuro El Cerdo Ibérico?
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
¿tiene Futuro El Cerdo Ibérico?
I+d+i: Aplicación A La Gastronomía
¿tiene Futuro El Cerdo Ibérico?
I+d+i: Aplicación A La Gastronomía
Analysis Of Phospholipids In Muscle Foods
I+d+i: Aplicación A La Gastronomía
Analysis Of Phospholipids In Muscle Foods
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Analysis Of Phospholipids In Muscle Foods
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Analysis Of Phospholipids In Muscle Foods
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Analysis Of Phospholipids In Muscle Foods
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Analysis Of Phospholipids In Muscle Foods
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Estudio Morfométrico De Las Fibras Nerviosas Del Nervio Oculomotor Del Perro.
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Estudio Morfométrico De Las Fibras Nerviosas Del Nervio Oculomotor Del Perro.
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Estudio Morfométrico De Las Fibras Nerviosas Del Nervio Oculomotor Del Perro.
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Calidad De La Carne De Caza
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Calidad De La Carne De Caza
Anatomía Aplicada De La Caza
Calidad De La Carne De Caza
Anatomía Aplicada De La Caza
La Caza De Extremadura
Anatomía Aplicada De La Caza
La Caza De Extremadura
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
La Caza De Extremadura
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
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
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
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
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
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
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Análisis Morfométrico De Las Fibras Nerviosas Del Nervio Abducente Del Perro
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Análisis Morfométrico De Las Fibras Nerviosas Del Nervio Abducente Del Perro
Evaluación De La Calidad Sensorial Del Jamón Curado
Análisis Morfométrico De Las Fibras Nerviosas Del Nervio Abducente Del Perro
Evaluación De La Calidad Sensorial Del Jamón Curado
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Evaluación De La Calidad Sensorial Del Jamón Curado
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Calidad De La Carne De Razas Bovinas Autóctonas
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Calidad De La Carne De Razas Bovinas Autóctonas
Calidad De La Carne De Cordero Y Cabrito
Calidad De La Carne De Razas Bovinas Autóctonas
Calidad De La Carne De Cordero Y Cabrito
El Cerdo Ibérico
Calidad De La Carne De Cordero Y Cabrito
El Cerdo Ibérico
Anatomía Aplicada De La Carnización Del Vacuno
El Cerdo Ibérico
Anatomía Aplicada De La Carnización Del Vacuno
Anatomía Aplicada De La Carnización Del Cordero Y Del Cabrito
Anatomía Aplicada De La Carnización Del Vacuno
Anatomía Aplicada De La Carnización Del Cordero Y Del Cabrito
El Vacuno De La Dehesa
Anatomía Aplicada De La Carnización Del Cordero Y Del Cabrito
El Vacuno De La Dehesa
Ovino Y Caprino
El Vacuno De La Dehesa
Ovino Y Caprino
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Ovino Y Caprino
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Estudio Estructural Y Ultraestructural De La Porción Intracraneal Del Nervio Troclear Del Perro
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Estudio Estructural Y Ultraestructural De La Porción Intracraneal Del Nervio Troclear Del Perro
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Estudio Estructural Y Ultraestructural De La Porción Intracraneal Del Nervio Troclear Del Perro
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Volatile Compounds In Iberian Dry-Cured Loin
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Calidad De La Carne De Cerdo Ibérico
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Calidad De La Carne De Cerdo Ibérico
Anatomía Aplicada De La Carnización Del Cerdo Ibérico
Calidad De La Carne De Cerdo Ibérico
Anatomía Aplicada De La Carnización Del Cerdo Ibérico
El Cerdo Ibérico
Anatomía Aplicada De La Carnización Del Cerdo Ibérico
El Cerdo Ibérico
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
El Cerdo Ibérico
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Las Piezas Cárnicas Del Cerdo Ibérico
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Las Piezas Cárnicas Del Cerdo Ibérico
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Las Piezas Cárnicas Del Cerdo Ibérico
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Tecnología Del Salazonado Del Jamón Ibérico
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Métodos Para La Clasificación De La Materia Prima
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Variaciones En El Patrón Biocinemático Básico Del Paso De Caballos De Tres Razas Guiados De La Mano
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Variaciones En El Patrón Biocinemático Básico Del Paso De Caballos De Tres Razas Guiados De La Mano
Productos Del Cerdo Ibérico.
Variaciones En El Patrón Biocinemático Básico Del Paso De Caballos De Tres Razas Guiados De La Mano
Productos Del Cerdo Ibérico.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Productos Del Cerdo Ibérico.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Productos De Calidad Del Cerdo Ibérico
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Productos De Calidad Del Cerdo Ibérico
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Productos De Calidad Del Cerdo Ibérico
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Radiological Study Of The Pelvic Limb In The Growing Iberian Pig
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Radiological Study Of The Pelvic Limb In The Growing Iberian Pig
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Radiological Study Of The Pelvic Limb In The Growing Iberian Pig
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Histomorphometric Analysis Of The Omasum Of Sheep During Development.
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Histomorphometric Analysis Of The Omasum Of Sheep During Development.
Histomorphometric Analysis Of The Reticulum Of The Sheep During Development
Histomorphometric Analysis Of The Omasum Of Sheep During Development.
Histomorphometric Analysis Of The Reticulum Of The Sheep During Development
Estudio Radiológico Del Esternón Del Ovino En Crecimiento
Histomorphometric Analysis Of The Reticulum Of The Sheep During Development
Estudio Radiológico Del Esternón Del Ovino En Crecimiento
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Estudio Radiológico Del Esternón Del Ovino En Crecimiento
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Craniofacial Angle In Dolicho-, Meso- And Brachycephalic Dogs: Radiological Determination And Application
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Craniofacial Angle In Dolicho-, Meso- And Brachycephalic Dogs: Radiological Determination And Application
Modelos Matematicos Aplicados Al Crecimiento Gástrico Ovino Durante La Vida Intrauterina
Craniofacial Angle In Dolicho-, Meso- And Brachycephalic Dogs: Radiological Determination And Application
Modelos Matematicos Aplicados Al Crecimiento Gástrico Ovino Durante La Vida Intrauterina
Histomorphometric Analysis Of The Abomasum Of The Sheep During Development
Modelos Matematicos Aplicados Al Crecimiento Gástrico Ovino Durante La Vida Intrauterina
Histomorphometric Analysis Of The Abomasum Of The Sheep During Development
Histomorphometric Analysis Of The Rumen Of Sheep During Development.
Histomorphometric Analysis Of The Abomasum Of The Sheep During Development
Histomorphometric Analysis Of The Rumen Of Sheep During Development.
Trascendencia Clínica Y Sanitaria Del Sistema Linfático Del Vacuno
Histomorphometric Analysis Of The Rumen Of Sheep During Development.
Trascendencia Clínica Y Sanitaria Del Sistema Linfático Del Vacuno
Computerized Tomographic Determination Of The Cranial Volume Of The Dog Applied To Racial And Sexual Differentiation
Trascendencia Clínica Y Sanitaria Del Sistema Linfático Del Vacuno
Computerized Tomographic Determination Of The Cranial Volume Of The Dog Applied To Racial And Sexual Differentiation
Structural Study Of Spongiosa Tissue In Growing Sheep
Computerized Tomographic Determination Of The Cranial Volume Of The Dog Applied To Racial And Sexual Differentiation
Structural Study Of Spongiosa Tissue In Growing Sheep
Détermination Radiologique Et Statistique Des Types Morphologiques Crâniens Chez Le Chien: Dolichocéphalic, Mésocéphalie Et Brachycéphalie
Structural Study Of Spongiosa Tissue In Growing Sheep
Détermination Radiologique Et Statistique Des Types Morphologiques Crâniens Chez Le Chien: Dolichocéphalic, Mésocéphalie Et Brachycéphalie
Utilization Of Computerized Tomography For The Determination Of The Volume Of The Cranial Cavity Of The Galgo Hound
Détermination Radiologique Et Statistique Des Types Morphologiques Crâniens Chez Le Chien: Dolichocéphalic, Mésocéphalie Et Brachycéphalie
Utilization Of Computerized Tomography For The Determination Of The Volume Of The Cranial Cavity Of The Galgo Hound
Estimación De La Edad De La Canal Ovina Por El Peso Del Cristalino
Utilization Of Computerized Tomography For The Determination Of The Volume Of The Cranial Cavity Of The Galgo Hound
Estimación De La Edad De La Canal Ovina Por El Peso Del Cristalino
El Desarrollo Del Estomago Del Vacuno: Análisis Desde El Prisma Morfológico Y Morfométrico Parte Ii: Observaciones Morfogénicas Asociadas Al Bloque Omaso‐abomásico
Estimación De La Edad De La Canal Ovina Por El Peso Del Cristalino
El Desarrollo Del Estomago Del Vacuno: Análisis Desde El Prisma Morfológico Y Morfométrico Parte Ii: Observaciones Morfogénicas Asociadas Al Bloque Omaso‐abomásico
El Desarrollo Del Estómago Del Vacuno: Análisis Desde El Prisma Morfológico Y Morfométrico Parte Iii: Reconstrucción Espacial Y Morfometría
El Desarrollo Del Estomago Del Vacuno: Análisis Desde El Prisma Morfológico Y Morfométrico Parte Ii: Observaciones Morfogénicas Asociadas Al Bloque Omaso‐abomásico
El Desarrollo Del Estómago Del Vacuno: Análisis Desde El Prisma Morfológico Y Morfométrico Parte Iii: Reconstrucción Espacial Y Morfometría
Histogenetic Evolution Of Bovine Gastric Compartments During The Prenatal Period
El Desarrollo Del Estómago Del Vacuno: Análisis Desde El Prisma Morfológico Y Morfométrico Parte Iii: Reconstrucción Espacial Y Morfometría
Histogenetic Evolution Of Bovine Gastric Compartments During The Prenatal Period
Evolution Of Centers Of Ossification And Metaphisial Consolidation Of The Humerus In Merino Sheep From Birth To Days Of Age
Histogenetic Evolution Of Bovine Gastric Compartments During The Prenatal Period
Evolution Of Centers Of Ossification And Metaphisial Consolidation Of The Humerus In Merino Sheep From Birth To Days Of Age
Modificaciones Por El Entrenamiento De Los Tipos De Fibras Ii (Iia Y Iib) En Músculos De Rata
Evolution Of Centers Of Ossification And Metaphisial Consolidation Of The Humerus In Merino Sheep From Birth To Days Of Age
Modificaciones Por El Entrenamiento De Los Tipos De Fibras Ii (Iia Y Iib) En Músculos De Rata
El Desarrollo Del Estómago Del Vacuno: Análisis Desde El Prisma Morfológico Y Morfométrico: Observaciones Morfogénicas Asociadas Al Bloque Ruminorreticular
Modificaciones Por El Entrenamiento De Los Tipos De Fibras Ii (Iia Y Iib) En Músculos De Rata
El Desarrollo Del Estómago Del Vacuno: Análisis Desde El Prisma Morfológico Y Morfométrico: Observaciones Morfogénicas Asociadas Al Bloque Ruminorreticular
La Necropsia En Los Mamíferos Domésticos.
El Desarrollo Del Estómago Del Vacuno: Análisis Desde El Prisma Morfológico Y Morfométrico: Observaciones Morfogénicas Asociadas Al Bloque Ruminorreticular
La Necropsia En Los Mamíferos Domésticos.
Rendimiento Cárnico De Corderos De Raza Merina Española Sacrificados A Diferentes Edades
La Necropsia En Los Mamíferos Domésticos.
Rendimiento Cárnico De Corderos De Raza Merina Española Sacrificados A Diferentes Edades
Consideraciones Espaciales Y Volumétricas Sobre El Desarrollo Embrionario Del Estómago Del Vacuno
Rendimiento Cárnico De Corderos De Raza Merina Española Sacrificados A Diferentes Edades
Consideraciones Espaciales Y Volumétricas Sobre El Desarrollo Embrionario Del Estómago Del Vacuno
Estudio De Algunos Parámetros Cefálicos Del Galgo, Pastor Alemán Y Boxer Por Métodos Radiológicos Y Bioestadísticos: Su Interés En La Determinación Racial
Consideraciones Espaciales Y Volumétricas Sobre El Desarrollo Embrionario Del Estómago Del Vacuno
Estudio De Algunos Parámetros Cefálicos Del Galgo, Pastor Alemán Y Boxer Por Métodos Radiológicos Y Bioestadísticos: Su Interés En La Determinación Racial
Bases Anatomorradiológicas De Los Territorios Craneoencéfalofaciales Del Perro De Mayor Interés Aplicativo
Estudio De Algunos Parámetros Cefálicos Del Galgo, Pastor Alemán Y Boxer Por Métodos Radiológicos Y Bioestadísticos: Su Interés En La Determinación Racial
Bases Anatomorradiológicas De Los Territorios Craneoencéfalofaciales Del Perro De Mayor Interés Aplicativo
Anatomorradiologia Del Femur Del Perro (Pastor Alemán)
Bases Anatomorradiológicas De Los Territorios Craneoencéfalofaciales Del Perro De Mayor Interés Aplicativo
Anatomorradiologia Del Femur Del Perro (Pastor Alemán)
Cronologia De La Detección Radiográfica De Los Núcleos De Osificación De Los Miembros Del Perro Podenco
Anatomorradiologia Del Femur Del Perro (Pastor Alemán)
Cronologia De La Detección Radiográfica De Los Núcleos De Osificación De Los Miembros Del Perro Podenco
Estudios Histoquímico Y Morfométrico Del Músculo Tibial Cranial En Perros De Diferentes Aptitudes Dinámicas (Galgo, Pastor Alemán Y Fox Terrier)
Cronologia De La Detección Radiográfica De Los Núcleos De Osificación De Los Miembros Del Perro Podenco
Estudios Histoquímico Y Morfométrico Del Músculo Tibial Cranial En Perros De Diferentes Aptitudes Dinámicas (Galgo, Pastor Alemán Y Fox Terrier)
Topografía Craneoencefálica Del Caballo (Raza Española) Basada En Métodos Radiológicos
Estudios Histoquímico Y Morfométrico Del Músculo Tibial Cranial En Perros De Diferentes Aptitudes Dinámicas (Galgo, Pastor Alemán Y Fox Terrier)
Topografía Craneoencefálica Del Caballo (Raza Española) Basada En Métodos Radiológicos
Diferenciación Y Maduración Citoarquitectónica Del Prosencefalo Del Perro
Topografía Craneoencefálica Del Caballo (Raza Española) Basada En Métodos Radiológicos
Diferenciación Y Maduración Citoarquitectónica Del Prosencefalo Del Perro
Development Of Sodium Chloride Microcapsules As Saltiness Enhancement Strategy
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