PUBLICACIÓN

La obtención de materia prima de una adecuada aptitud tecnológica. Características de la grasa determinantes de la calidad del jamón: influencia de los factores genéticos y ambientales

ACCEDER A LA PUBLICACIÓN: Dialnet

Ramón Cava López, Ana Isabel Andrés Nieto

2001 Tecnología del jamón ibérico. De los sistemas tradicionales a la explotación racional del sabor y el aroma

ISBN

8471149443

AUTORES DE LA UEX

Ana Isabel Andrés Nieto
Ramón Cava López

OTRAS PUBLICACIONES DE INTERÉS

Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Synergistic Impact Of Pomegranate Peel Extract And High Hydrostatic Pressure On Controlling Discolouration And Oxidation In Iberian Dry Sausage Throughout Storage
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Synergistic Impact Of Pomegranate Peel Extract And High Hydrostatic Pressure On Controlling Discolouration And Oxidation In Iberian Dry Sausage Throughout Storage
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Enhancing Shelf Life And Nutritional Quality Of Lamb Burgers With Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Enhancing Shelf Life And Nutritional Quality Of Lamb Burgers With Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
Prickly Pear And Pomegranate Peel Extracts As Natural Antioxidants: Effects On Colour, Lipid, And Protein Oxidation In Refrigerated Cooked Chicken Models
Enhancing Shelf Life And Nutritional Quality Of Lamb Burgers With Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
Prickly Pear And Pomegranate Peel Extracts As Natural Antioxidants: Effects On Colour, Lipid, And Protein Oxidation In Refrigerated Cooked Chicken Models
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Prickly Pear And Pomegranate Peel Extracts As Natural Antioxidants: Effects On Colour, Lipid, And Protein Oxidation In Refrigerated Cooked Chicken Models
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Using Polyphenol-Rich Extracts From Tropical Fruit Byproducts To Control Lipid And Protein Oxidation In Cooked Chicken Models
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Using Polyphenol-Rich Extracts From Tropical Fruit Byproducts To Control Lipid And Protein Oxidation In Cooked Chicken Models
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Using Polyphenol-Rich Extracts From Tropical Fruit Byproducts To Control Lipid And Protein Oxidation In Cooked Chicken Models
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Antioxidant Potential Of Pomegranate Peel And Acorn Cupule Extracts: A Comparative Analysis In Simulated In Vitro Digestion Of Uncured Dry Sausages
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Antioxidant Potential Of Pomegranate Peel And Acorn Cupule Extracts: A Comparative Analysis In Simulated In Vitro Digestion Of Uncured Dry Sausages
Convergence Of Neuroinflammation, Microbiota, And Parkinson’s Disease: Therapeutic Insights And Prospects
Antioxidant Potential Of Pomegranate Peel And Acorn Cupule Extracts: A Comparative Analysis In Simulated In Vitro Digestion Of Uncured Dry Sausages
Convergence Of Neuroinflammation, Microbiota, And Parkinson’s Disease: Therapeutic Insights And Prospects
Assessing The Impact Of Pomegranate Peel Extract Active Packaging And High Hydrostatic Pressure Processing On Color And Oxidative Stability In Sliced Nitrate/nitrite-Reduced Iberian Dry-Cured Loins
Convergence Of Neuroinflammation, Microbiota, And Parkinson’s Disease: Therapeutic Insights And Prospects
Assessing The Impact Of Pomegranate Peel Extract Active Packaging And High Hydrostatic Pressure Processing On Color And Oxidative Stability In Sliced Nitrate/nitrite-Reduced Iberian Dry-Cured Loins
Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos
Assessing The Impact Of Pomegranate Peel Extract Active Packaging And High Hydrostatic Pressure Processing On Color And Oxidative Stability In Sliced Nitrate/nitrite-Reduced Iberian Dry-Cured Loins
Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos
Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder
Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos
Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder
Pomegranate Peel As A Source Of Antioxidants For The Control Of Lipid And Protein Oxidation During The Ripening Of Iberian Dry Uncured Sausages
Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder
Pomegranate Peel As A Source Of Antioxidants For The Control Of Lipid And Protein Oxidation During The Ripening Of Iberian Dry Uncured Sausages
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
Pomegranate Peel As A Source Of Antioxidants For The Control Of Lipid And Protein Oxidation During The Ripening Of Iberian Dry Uncured Sausages
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
The Incorporation Of A Pomegranate Peel Extract In The Formulation Of Uncured Dry Sausages Protects Lipids And Proteins From Oxidation During In Vitro Gastrointestinal Digestion
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
The Incorporation Of A Pomegranate Peel Extract In The Formulation Of Uncured Dry Sausages Protects Lipids And Proteins From Oxidation During In Vitro Gastrointestinal Digestion
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
The Incorporation Of A Pomegranate Peel Extract In The Formulation Of Uncured Dry Sausages Protects Lipids And Proteins From Oxidation During In Vitro Gastrointestinal Digestion
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Electron Beam Treatment And Storage On Colour And Lipid Oxidation Of Dry-Cured Iberian Ham Slices
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Electron Beam Treatment And Storage On Colour And Lipid Oxidation Of Dry-Cured Iberian Ham Slices
Lipogenic Activity And Fatty Acid Composition Of 3 Different Iberian X Duroc Pig Genotypes
Electron Beam Treatment And Storage On Colour And Lipid Oxidation Of Dry-Cured Iberian Ham Slices
Lipogenic Activity And Fatty Acid Composition Of 3 Different Iberian X Duroc Pig Genotypes
Influence Of High-Pressure Processing And Varying Concentrations Of Curing Salts On The Color, Heme Pigments And Oxidation Of Lipids And Proteins Of Iberian Dry-Cured Loins During Refrigerated Storage
Lipogenic Activity And Fatty Acid Composition Of 3 Different Iberian X Duroc Pig Genotypes
Influence Of High-Pressure Processing And Varying Concentrations Of Curing Salts On The Color, Heme Pigments And Oxidation Of Lipids And Proteins Of Iberian Dry-Cured Loins During Refrigerated Storage
Reducción De Los Niveles De Sales Nitrificantes En Lomos Ibéricos: Efectos Sobre El Color, La Oxidación De Lípidos Y Proteínas Y Los Recuentos Microbianos Durante El Proceso De Secado
Influence Of High-Pressure Processing And Varying Concentrations Of Curing Salts On The Color, Heme Pigments And Oxidation Of Lipids And Proteins Of Iberian Dry-Cured Loins During Refrigerated Storage
Reducción De Los Niveles De Sales Nitrificantes En Lomos Ibéricos: Efectos Sobre El Color, La Oxidación De Lípidos Y Proteínas Y Los Recuentos Microbianos Durante El Proceso De Secado
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
Reducción De Los Niveles De Sales Nitrificantes En Lomos Ibéricos: Efectos Sobre El Color, La Oxidación De Lípidos Y Proteínas Y Los Recuentos Microbianos Durante El Proceso De Secado
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Formation Of Lipid And Protein Oxidation Products During In Vitro Gastrointestinal Digestion Of Dry-Cured Loins With Different Contents Of Nitrate/nitrite Added
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Formation Of Lipid And Protein Oxidation Products During In Vitro Gastrointestinal Digestion Of Dry-Cured Loins With Different Contents Of Nitrate/nitrite Added
Effect Of High-Pressure Treatment And Storage Temperature On Top-Quality (Montanera) Iberian Dry-Cured Pork Sausages (Chorizo)
Formation Of Lipid And Protein Oxidation Products During In Vitro Gastrointestinal Digestion Of Dry-Cured Loins With Different Contents Of Nitrate/nitrite Added
Effect Of High-Pressure Treatment And Storage Temperature On Top-Quality (Montanera) Iberian Dry-Cured Pork Sausages (Chorizo)
Cork Oak (Quercus Suber L.) Leaf Extracts Potential Use As Natural Antioxidants In Cooked Meat
Effect Of High-Pressure Treatment And Storage Temperature On Top-Quality (Montanera) Iberian Dry-Cured Pork Sausages (Chorizo)
Cork Oak (Quercus Suber L.) Leaf Extracts Potential Use As Natural Antioxidants In Cooked Meat
High-Pressure Processing And Storage Temperature On Listeria Monocytogenes, Microbial Counts And Oxidative Changes Of Two Traditional Dry-Cured Meat Products
Cork Oak (Quercus Suber L.) Leaf Extracts Potential Use As Natural Antioxidants In Cooked Meat
High-Pressure Processing And Storage Temperature On Listeria Monocytogenes, Microbial Counts And Oxidative Changes Of Two Traditional Dry-Cured Meat Products
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
High-Pressure Processing And Storage Temperature On Listeria Monocytogenes, Microbial Counts And Oxidative Changes Of Two Traditional Dry-Cured Meat Products
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
Quality Traits Of Fresh Iberian Loin According To Slaughter Age And Short-Term Freezing
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
Glycogen And Lactate Contents, Ph And Meat Quality And Gene Expression In Muscle Longissimus Dorsi From Iberian Pigs Under Different Rearing Conditions
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
Glycogen And Lactate Contents, Ph And Meat Quality And Gene Expression In Muscle Longissimus Dorsi From Iberian Pigs Under Different Rearing Conditions
Effect Of High Hydrostatic Pressure Processing And Storage Temperature On Food Safety, Microbial Counts, Colour And Oxidative Changes Of A Traditional Dry-Cured Sausage
Glycogen And Lactate Contents, Ph And Meat Quality And Gene Expression In Muscle Longissimus Dorsi From Iberian Pigs Under Different Rearing Conditions
Effect Of High Hydrostatic Pressure Processing And Storage Temperature On Food Safety, Microbial Counts, Colour And Oxidative Changes Of A Traditional Dry-Cured Sausage
Effect Of The Iberian Pig Rearing System On Blood Plasma Antioxidant Status And Oxidative Stress Biomarkers
Effect Of High Hydrostatic Pressure Processing And Storage Temperature On Food Safety, Microbial Counts, Colour And Oxidative Changes Of A Traditional Dry-Cured Sausage
Effect Of The Iberian Pig Rearing System On Blood Plasma Antioxidant Status And Oxidative Stress Biomarkers
Reduction Of Nitrate And Nitrite In Iberian Dry Cured Loins And Its Effects During Drying Process
Effect Of The Iberian Pig Rearing System On Blood Plasma Antioxidant Status And Oxidative Stress Biomarkers
Reduction Of Nitrate And Nitrite In Iberian Dry Cured Loins And Its Effects During Drying Process
Mejora De La Conservación Del Jamónibérico Loncheado Mediante Nuevastecnologías De Procesado Y Envasado
Reduction Of Nitrate And Nitrite In Iberian Dry Cured Loins And Its Effects During Drying Process
Mejora De La Conservación Del Jamónibérico Loncheado Mediante Nuevastecnologías De Procesado Y Envasado
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Mejora De La Conservación Del Jamónibérico Loncheado Mediante Nuevastecnologías De Procesado Y Envasado
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties
Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura
Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties
Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts (Lemon And Red Pepper)
Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts (Lemon And Red Pepper)
Optimization Of The Shelf Life Of Lamb Forelegs Packed In Different Multilayer Polymeric Materials And Modified Atmospheres
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts (Lemon And Red Pepper)
Optimization Of The Shelf Life Of Lamb Forelegs Packed In Different Multilayer Polymeric Materials And Modified Atmospheres
Efecto De Las Condiciones De Conservación Previas A La Entrada En Sal Sobre La Composición Y La Proteolisis Del M. B. Femoris De Jamones Ibéricos
Optimization Of The Shelf Life Of Lamb Forelegs Packed In Different Multilayer Polymeric Materials And Modified Atmospheres
Efecto De Las Condiciones De Conservación Previas A La Entrada En Sal Sobre La Composición Y La Proteolisis Del M. B. Femoris De Jamones Ibéricos
Efecto De La Duración Del Salado Y Tiempo De Post-Salado En La Composición Y Proteolisis Del M. Biceps Femoris De Jamones Ibéricos
Efecto De Las Condiciones De Conservación Previas A La Entrada En Sal Sobre La Composición Y La Proteolisis Del M. B. Femoris De Jamones Ibéricos
Efecto De La Duración Del Salado Y Tiempo De Post-Salado En La Composición Y Proteolisis Del M. Biceps Femoris De Jamones Ibéricos
Evolución Del Contenido De Nitrosomioglobina (Nomb) Y El Índice De Curado (Ic) Durante El Proceso De Maduración De Lomos Ibéricos Con Distintos Niveles De No2/no3 Añadidos
Efecto De La Duración Del Salado Y Tiempo De Post-Salado En La Composición Y Proteolisis Del M. Biceps Femoris De Jamones Ibéricos
Evolución Del Contenido De Nitrosomioglobina (Nomb) Y El Índice De Curado (Ic) Durante El Proceso De Maduración De Lomos Ibéricos Con Distintos Niveles De No2/no3 Añadidos
Efecto De La Reducción De No2/no3 En La Evolución De Los Parámetros De Color Instrumental Cie L*a*b* Durante La Maduración De Lomos Ibéricos
Evolución Del Contenido De Nitrosomioglobina (Nomb) Y El Índice De Curado (Ic) Durante El Proceso De Maduración De Lomos Ibéricos Con Distintos Niveles De No2/no3 Añadidos
Efecto De La Reducción De No2/no3 En La Evolución De Los Parámetros De Color Instrumental Cie L*a*b* Durante La Maduración De Lomos Ibéricos
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Efecto De La Reducción De No2/no3 En La Evolución De Los Parámetros De Color Instrumental Cie L*a*b* Durante La Maduración De Lomos Ibéricos
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Effect Of High-Hydrostatic Pressure And Moderate-Intensity Pulsed Electric Field On Plum
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Effect Of High-Hydrostatic Pressure And Moderate-Intensity Pulsed Electric Field On Plum
Application Of Innovative Technologies, Moderate-Intensity Pulsed Electric Fields And High-Pressure Thermal Treatment, To Preserve And/or Improve The Bioactive Compounds Content Of Pumpkin
Effect Of High-Hydrostatic Pressure And Moderate-Intensity Pulsed Electric Field On Plum
Application Of Innovative Technologies, Moderate-Intensity Pulsed Electric Fields And High-Pressure Thermal Treatment, To Preserve And/or Improve The Bioactive Compounds Content Of Pumpkin
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Application Of Innovative Technologies, Moderate-Intensity Pulsed Electric Fields And High-Pressure Thermal Treatment, To Preserve And/or Improve The Bioactive Compounds Content Of Pumpkin
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
High-Hydrostatic Pressure Preservation Of Plum Purée Made Of Moderate-Intensity Pulsed Electric Field-Treated Plum
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
High-Hydrostatic Pressure Preservation Of Plum Purée Made Of Moderate-Intensity Pulsed Electric Field-Treated Plum
Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria
High-Hydrostatic Pressure Preservation Of Plum Purée Made Of Moderate-Intensity Pulsed Electric Field-Treated Plum
Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat
High Pressure Assisted Thermal Processing Of Pumpkin Purée: Effect On Microbial Counts, Color, Bioactive Compounds And Polyphenoloxidase Enzyme
Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat
High Pressure Assisted Thermal Processing Of Pumpkin Purée: Effect On Microbial Counts, Color, Bioactive Compounds And Polyphenoloxidase Enzyme
Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero
High Pressure Assisted Thermal Processing Of Pumpkin Purée: Effect On Microbial Counts, Color, Bioactive Compounds And Polyphenoloxidase Enzyme
Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Incrementando La Implicación De Los Alumnos En La Supervisión Y Mejora De Las Enseñanzas Veterinarias: Experiencias Desde La Comisión De Calidad Del Grado En Veterinaria De La Universidad De Extremadura
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Incrementando La Implicación De Los Alumnos En La Supervisión Y Mejora De Las Enseñanzas Veterinarias: Experiencias Desde La Comisión De Calidad Del Grado En Veterinaria De La Universidad De Extremadura
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Incrementando La Implicación De Los Alumnos En La Supervisión Y Mejora De Las Enseñanzas Veterinarias: Experiencias Desde La Comisión De Calidad Del Grado En Veterinaria De La Universidad De Extremadura
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Effect Of A Different High Pressure Thermal Processing Compared To A Traditional Thermal Treatment On A Red Flesh And Peel Plum Purée
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Effect Of A Different High Pressure Thermal Processing Compared To A Traditional Thermal Treatment On A Red Flesh And Peel Plum Purée
Tocopherols, Fatty Acids And Cytokines Content Of Holder Pasteurised And High-Pressure Processed Human Milk
Effect Of A Different High Pressure Thermal Processing Compared To A Traditional Thermal Treatment On A Red Flesh And Peel Plum Purée
Tocopherols, Fatty Acids And Cytokines Content Of Holder Pasteurised And High-Pressure Processed Human Milk
Effect Of High Pressure Thermal Processing On Some Essential Nutrients And Immunological Components Present In Breast Milk
Tocopherols, Fatty Acids And Cytokines Content Of Holder Pasteurised And High-Pressure Processed Human Milk
Effect Of High Pressure Thermal Processing On Some Essential Nutrients And Immunological Components Present In Breast Milk
High-Pressure Processing Of A Raw Milk Cheese Improved Its Food Safety Maintaining The Sensory Quality
Effect Of High Pressure Thermal Processing On Some Essential Nutrients And Immunological Components Present In Breast Milk
High-Pressure Processing Of A Raw Milk Cheese Improved Its Food Safety Maintaining The Sensory Quality
Effect Of Thermal Pasteurisation Or High Pressure Processing On Immunoglobulin And Leukocyte Contents Of Human Milk
High-Pressure Processing Of A Raw Milk Cheese Improved Its Food Safety Maintaining The Sensory Quality
Effect Of Thermal Pasteurisation Or High Pressure Processing On Immunoglobulin And Leukocyte Contents Of Human Milk
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Effect Of Thermal Pasteurisation Or High Pressure Processing On Immunoglobulin And Leukocyte Contents Of Human Milk
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Aplicación De Tratamientos De Alta Presión Hidrostática En Chorizo Ibérico: Efecto Sobre Las Características Del Producto Y Seguridad Alimentaria.
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Aplicación De Tratamientos De Alta Presión Hidrostática En Chorizo Ibérico: Efecto Sobre Las Características Del Producto Y Seguridad Alimentaria.
Efecto Del Tipo De Almacenamiento Sobre Las Características Tecnológicas De Hamburguesas De Cerdo Ibérico Con Distintos Niveles De Inclusión Fibra De Tomate.
Aplicación De Tratamientos De Alta Presión Hidrostática En Chorizo Ibérico: Efecto Sobre Las Características Del Producto Y Seguridad Alimentaria.
Efecto Del Tipo De Almacenamiento Sobre Las Características Tecnológicas De Hamburguesas De Cerdo Ibérico Con Distintos Niveles De Inclusión Fibra De Tomate.
Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems
Efecto Del Tipo De Almacenamiento Sobre Las Características Tecnológicas De Hamburguesas De Cerdo Ibérico Con Distintos Niveles De Inclusión Fibra De Tomate.
Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems
Water-Holding Capacity And Instrumental Texture Properties Of M. Longissimus Dorsi And M. Serratus Ventralis From Iberian Pigs As Affected By The Production System
Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems
Water-Holding Capacity And Instrumental Texture Properties Of M. Longissimus Dorsi And M. Serratus Ventralis From Iberian Pigs As Affected By The Production System
Effect Of Production System On Physical-Chemical, Antioxidant And Fatty Acids Composition Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pig
Water-Holding Capacity And Instrumental Texture Properties Of M. Longissimus Dorsi And M. Serratus Ventralis From Iberian Pigs As Affected By The Production System
Effect Of Production System On Physical-Chemical, Antioxidant And Fatty Acids Composition Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pig
High-Pressure Treatment Applied Throughout Ripening Of A Goat Cheese Caused Minimal Changes On Free Fatty Acids Content And Oxidation In Mature Cheese
Effect Of Production System On Physical-Chemical, Antioxidant And Fatty Acids Composition Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pig
High-Pressure Treatment Applied Throughout Ripening Of A Goat Cheese Caused Minimal Changes On Free Fatty Acids Content And Oxidation In Mature Cheese
Assessment Of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, And Inulin) For The Manufacture Of Chopped Cooked Chicken Products
High-Pressure Treatment Applied Throughout Ripening Of A Goat Cheese Caused Minimal Changes On Free Fatty Acids Content And Oxidation In Mature Cheese
Assessment Of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, And Inulin) For The Manufacture Of Chopped Cooked Chicken Products
Study Of Variability In Antioxidant Composition And Fatty Acids Profile Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pigs Reared In Two Different Montanera Seasons
Assessment Of Different Dietary Fibers (Tomato Fiber, Beet Root Fiber, And Inulin) For The Manufacture Of Chopped Cooked Chicken Products
Study Of Variability In Antioxidant Composition And Fatty Acids Profile Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pigs Reared In Two Different Montanera Seasons
Changes In Microbiology, Proteolysis, Texture And Sensory Characteristics Of Raw Goat Milk Cheeses Treated By High-Pressure At Different Stages Of Maturation
Study Of Variability In Antioxidant Composition And Fatty Acids Profile Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pigs Reared In Two Different Montanera Seasons
Changes In Microbiology, Proteolysis, Texture And Sensory Characteristics Of Raw Goat Milk Cheeses Treated By High-Pressure At Different Stages Of Maturation
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Changes In Microbiology, Proteolysis, Texture And Sensory Characteristics Of Raw Goat Milk Cheeses Treated By High-Pressure At Different Stages Of Maturation
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Nuevos Productos De Cerdo Ibérico: Incorporación De Fibra De Tomate En La Estabilidad Oxidativa Y De Color De Hamburguesas De Cerdo Ibérico Durante El Almacenamiento Refrigerado.
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Nuevos Productos De Cerdo Ibérico: Incorporación De Fibra De Tomate En La Estabilidad Oxidativa Y De Color De Hamburguesas De Cerdo Ibérico Durante El Almacenamiento Refrigerado.
La Conservación De La Superficie De Corte Del Jamón Y De La Oxidación Lipídica En Función Del Tipo De Protección Empleado.
Nuevos Productos De Cerdo Ibérico: Incorporación De Fibra De Tomate En La Estabilidad Oxidativa Y De Color De Hamburguesas De Cerdo Ibérico Durante El Almacenamiento Refrigerado.
La Conservación De La Superficie De Corte Del Jamón Y De La Oxidación Lipídica En Función Del Tipo De Protección Empleado.
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
La Conservación De La Superficie De Corte Del Jamón Y De La Oxidación Lipídica En Función Del Tipo De Protección Empleado.
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Formation Of The Aroma Of A Raw Goat Milk Cheese During Maturation Analysed By Spme-Gc-Ms
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Formation Of The Aroma Of A Raw Goat Milk Cheese During Maturation Analysed By Spme-Gc-Ms
Proteolysis, Texture And Colour Of A Raw Goat Milk Cheese Throughout The Maturation
Formation Of The Aroma Of A Raw Goat Milk Cheese During Maturation Analysed By Spme-Gc-Ms
Proteolysis, Texture And Colour Of A Raw Goat Milk Cheese Throughout The Maturation
Free Fatty Acids And Oxidative Changes Of A Raw Goat Milk Cheese Through Maturation
Proteolysis, Texture And Colour Of A Raw Goat Milk Cheese Throughout The Maturation
Free Fatty Acids And Oxidative Changes Of A Raw Goat Milk Cheese Through Maturation
Effect Of High-Pressure Treatment On The Volatile Profile Of A Mature Raw Goat Milk Cheese With Paprika On Rind
Free Fatty Acids And Oxidative Changes Of A Raw Goat Milk Cheese Through Maturation
Effect Of High-Pressure Treatment On The Volatile Profile Of A Mature Raw Goat Milk Cheese With Paprika On Rind
Changes In The Volatile Profile Of A Raw Goat Milk Cheese Treated By Hydrostatic High Pressure At Different Stages Of Maturation
Effect Of High-Pressure Treatment On The Volatile Profile Of A Mature Raw Goat Milk Cheese With Paprika On Rind
Changes In The Volatile Profile Of A Raw Goat Milk Cheese Treated By Hydrostatic High Pressure At Different Stages Of Maturation
Acorns (Quercus Rotundifolia Lam.) And Grass As Natural Sources Of Antioxidants And Fatty Acids In The Montanera Feeding Of Iberian Pig: Intra- And Inter-Annual Variations
Changes In The Volatile Profile Of A Raw Goat Milk Cheese Treated By Hydrostatic High Pressure At Different Stages Of Maturation
Acorns (Quercus Rotundifolia Lam.) And Grass As Natural Sources Of Antioxidants And Fatty Acids In The Montanera Feeding Of Iberian Pig: Intra- And Inter-Annual Variations
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Acorns (Quercus Rotundifolia Lam.) And Grass As Natural Sources Of Antioxidants And Fatty Acids In The Montanera Feeding Of Iberian Pig: Intra- And Inter-Annual Variations
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Estudio De Los Componentes De La Calidad Del Queso Con D.o.p. Torta Del Casar
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Estudio De Los Componentes De La Calidad Del Queso Con D.o.p. Torta Del Casar
Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino
Estudio De Los Componentes De La Calidad Del Queso Con D.o.p. Torta Del Casar
Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino
Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham
Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino
Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham
Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics
Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham
Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics
Interannual Variability And Evolution During The Montanera Period Of Holm Oak (Quercus Rotundifolia Lam.) Acorns
Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics
Interannual Variability And Evolution During The Montanera Period Of Holm Oak (Quercus Rotundifolia Lam.) Acorns
Characterisation By Spme-Gc-Ms Of The Volatile Profile Of A Spanish Soft Cheese P.d.o. Torta Del Casar During Ripening
Interannual Variability And Evolution During The Montanera Period Of Holm Oak (Quercus Rotundifolia Lam.) Acorns
Characterisation By Spme-Gc-Ms Of The Volatile Profile Of A Spanish Soft Cheese P.d.o. Torta Del Casar During Ripening
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Characterisation By Spme-Gc-Ms Of The Volatile Profile Of A Spanish Soft Cheese P.d.o. Torta Del Casar During Ripening
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Aplicación De Tecnologías Emergentes En El Sector Del Cerdo Ibérico.: I. Efecto Del Tratamiento A Altas Presiones Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Lonchas De Jamón Ibérico.
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Aplicación De Tecnologías Emergentes En El Sector Del Cerdo Ibérico.: I. Efecto Del Tratamiento A Altas Presiones Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Lonchas De Jamón Ibérico.
Calidad Microbiológica De Semillas Germinadas De Phaseoulus Vulgaris
Aplicación De Tecnologías Emergentes En El Sector Del Cerdo Ibérico.: I. Efecto Del Tratamiento A Altas Presiones Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Lonchas De Jamón Ibérico.
Calidad Microbiológica De Semillas Germinadas De Phaseoulus Vulgaris
Efecto De La Incorporación De Fibra De Tomate Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Un Producto Cocido De Pollo
Calidad Microbiológica De Semillas Germinadas De Phaseoulus Vulgaris
Efecto De La Incorporación De Fibra De Tomate Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Un Producto Cocido De Pollo
Efecto De La Incorporación De Fibra De Tomate En Hamburguesas De Cerdo Ibérico Sobre El Color Y La Estabilidad Oxidativa Durante El Almacenamiento Refrigerado
Efecto De La Incorporación De Fibra De Tomate Sobre El Color Y La Oxidación De Lípidos Y Proteínas De Un Producto Cocido De Pollo
Efecto De La Incorporación De Fibra De Tomate En Hamburguesas De Cerdo Ibérico Sobre El Color Y La Estabilidad Oxidativa Durante El Almacenamiento Refrigerado
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 Incorporación De Fibra De Tomate En Hamburguesas De Cerdo Ibérico Sobre El Color Y La Estabilidad Oxidativa Durante El Almacenamiento Refrigerado
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
Decolouration And Lipid Oxidation Changes Of Vacuum-Packed Iberian Dry-Cured Loin Treated With E-Beam Irradiation (5 Kgy And 10 Kgy) During Refrigerated Storage
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
Decolouration And Lipid Oxidation Changes Of Vacuum-Packed Iberian Dry-Cured Loin Treated With E-Beam Irradiation (5 Kgy And 10 Kgy) During Refrigerated Storage
Free Fatty Acids And Oxidative Changes Of A Spanish Soft Cheese (Pdo 'torta Del Casar') During Ripening
Decolouration And Lipid Oxidation Changes Of Vacuum-Packed Iberian Dry-Cured Loin Treated With E-Beam Irradiation (5 Kgy And 10 Kgy) During Refrigerated Storage
Free Fatty Acids And Oxidative Changes Of A Spanish Soft Cheese (Pdo 'torta Del Casar') During Ripening
Effect Of Pressure And Holding Time On Colour, Protein And Lipid Oxidation Of Sliced Dry-Cured Iberian Ham And Loin During Refrigerated Storage
Free Fatty Acids And Oxidative Changes Of A Spanish Soft Cheese (Pdo 'torta Del Casar') During Ripening
Effect Of Pressure And Holding Time On Colour, Protein And Lipid Oxidation Of Sliced Dry-Cured Iberian Ham And Loin During Refrigerated Storage
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
Effect Of Pressure And Holding Time On Colour, Protein And Lipid Oxidation Of Sliced Dry-Cured Iberian Ham And Loin During Refrigerated Storage
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
Proceso De Obtención Y Transformación Del Jamón 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
Proceso De Obtención Y Transformación Del Jamón Ibérico
Avances En La Investigación Sobre El Envasado De Productos Cárnicos En Atmósferas Modificadas
Proceso De Obtención Y Transformación Del Jamón Ibérico
Avances En La Investigación Sobre El Envasado De Productos Cárnicos En Atmósferas Modificadas
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Avances En La Investigación Sobre El Envasado De Productos Cárnicos En Atmósferas Modificadas
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
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
Changes In Fatty Acid Composition Of Two Muscles From Three Different Iberian × Duroc Genotypes After Refrigerated Storage
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Changes In Fatty Acid Composition Of Two Muscles From Three Different Iberian × Duroc Genotypes After Refrigerated Storage
Effect Of Iberian X Duroc Genotype On Composition And Sensory Properties Of Dry-Cured Ham
Changes In Fatty Acid Composition Of Two Muscles From Three Different Iberian × Duroc Genotypes After Refrigerated Storage
Effect Of Iberian X Duroc Genotype On Composition And Sensory Properties Of Dry-Cured Ham
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
Effect Of Iberian X Duroc Genotype On Composition And Sensory Properties Of Dry-Cured Ham
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
El Genotipo Del Macho Duroc En Cruces Ibérico +duroc Afecta A La Capacidad Adipogénica.
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
El Genotipo Del Macho Duroc En Cruces Ibérico +duroc Afecta A La Capacidad Adipogénica.
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
El Genotipo Del Macho Duroc En Cruces Ibérico +duroc Afecta A La Capacidad Adipogénica.
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
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.
Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté
Effect Of The Iberian × Duroc Reciprocal Cross On Productive Parameters, Meat Quality And Lipogenic Enzyme Activities
Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Oxidation Of Lipids And Proteins In Frankfurters With Different Fatty Acid Compositions And Tocopherol And Phenolic Contents
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype
Volatile Profiles Of Dry-Cured Meat Products From Three Different Iberian X Duroc Genotypes
Fatty Acid Composition And Adipogenic Enzyme Activity Of Muscle And Adipose Tissue, As Affected By Iberian × Duroc Pig Genotype
Volatile Profiles Of Dry-Cured Meat Products From Three Different Iberian X Duroc Genotypes
Effect Of Physico-Chemical Characteristics Of Raw Muscles From Three Iberian × Duroc Genotypes On Dry-Cured Meat Products Quality
Volatile Profiles Of Dry-Cured Meat Products From Three Different Iberian X Duroc Genotypes
Effect Of Physico-Chemical Characteristics Of Raw Muscles From Three Iberian × Duroc Genotypes On Dry-Cured Meat Products Quality
The Crossbreeding Of Different Duroc Lines With The Iberian Pig Affects Colour And Oxidative Stability Of Meat During Storage
Effect Of Physico-Chemical Characteristics Of Raw Muscles From Three Iberian × Duroc Genotypes On Dry-Cured Meat Products Quality
The Crossbreeding Of Different Duroc Lines With The Iberian Pig Affects Colour And Oxidative Stability Of Meat During Storage
Effect Of Iberian × Duroc Genotype On Dry-Cured Loin Quality
The Crossbreeding Of Different Duroc Lines With The Iberian Pig Affects Colour And Oxidative Stability Of Meat During Storage
Effect Of Iberian × Duroc Genotype On Dry-Cured Loin Quality
Carcass Composition And Meat Quality Of Three Different Iberian × Duroc Genotype Pigs
Effect Of Iberian × Duroc Genotype On Dry-Cured Loin Quality
Carcass Composition And Meat Quality Of Three Different Iberian × Duroc Genotype Pigs
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Carcass Composition And Meat Quality Of Three Different Iberian × Duroc Genotype Pigs
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Frankfurters
Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Effectiveness Of Rosemary Essential Oil As An Inhibitor Of Lipid And Protein Oxidation: Contradictory Effects In Different Types Of Frankfurters
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Efecto De Las Altas Presiones (Ap) Sobre El Color Y La Oxidación Lipídica En Jamóm Ibérico Loncheado Durante El Almacenamiento A Refrigeración
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Efecto De Las Altas Presiones (Ap) Sobre El Color Y La Oxidación Lipídica En Jamóm Ibérico Loncheado Durante El Almacenamiento A Refrigeración
Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study
Efecto De Las Altas Presiones (Ap) Sobre El Color Y La Oxidación Lipídica En Jamóm Ibérico Loncheado Durante El Almacenamiento A Refrigeración
Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Characterisation Of A Traditional Finnish Liver Sausage And Different Types Of Spanish Liver Pâtés: A Comparative Study
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Influence Of The Addition Of Rosemary Essential Oil On The Volatiles Pattern Of Porcine Frankfurters
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Protein Oxidation In Frankfurters With Increasing Levels Of Added Rosemary Essential Oil: Effect On Color And Texture Deterioration
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal
Fatty Acid Profiles Of Intramuscular Fat From Pork Loin Chops Fried In Different Culinary Fats Following Refrigerated Storage
Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal
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
Changes In Colour, Lipid Oxidation And Fatty Acid Composition Of Pork Loin Chops As Affected By The Type Of Culinary Frying Fat
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Changes In Colour, Lipid Oxidation And Fatty Acid Composition Of Pork Loin Chops As Affected By The Type Of Culinary Frying Fat
Effect Of Irradiation On Colour And Lipid Oxidation Of Dry-Cured Hams From Free-Range Reared And Intensively Reared Pigs
Changes In Colour, Lipid Oxidation And Fatty Acid Composition Of Pork Loin Chops As Affected By The Type Of Culinary Frying Fat
Effect Of Irradiation On Colour And Lipid Oxidation Of Dry-Cured Hams From Free-Range Reared And Intensively Reared Pigs
Colour And Lipid Oxidation Changes In Dry-Cured Loins From Free-Range Reared And Intensively Reared Pigs As Affected By Ionizing Radiation Dose Level
Effect Of Irradiation On Colour And Lipid Oxidation Of Dry-Cured Hams From Free-Range Reared And Intensively Reared Pigs
Colour And Lipid Oxidation Changes In Dry-Cured Loins From Free-Range Reared And Intensively Reared Pigs As Affected By Ionizing Radiation Dose Level
El Jamón Ibérico, Excelso Manjar
Colour And Lipid Oxidation Changes In Dry-Cured Loins From Free-Range Reared And Intensively Reared Pigs As Affected By Ionizing Radiation Dose Level
El Jamón Ibérico, Excelso Manjar
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
El Jamón Ibérico, Excelso Manjar
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Desarrollo De Patés De Cerdo Ibérico(I): Efecto Del Contenido En Grasa
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Effect Of The Type Of Frying Culinary Fat On Volatile Compounds Isolated In Fried Pork Loin Chops By Using Spme-Gc-Ms
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Lipid And Protein Oxidation, Release Of Iron From Heme Molecule And Colour Deterioration During Refrigerated Storage Of Liver Pâté
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Effects Of The Type Of Frying With Culinary Fat And Refrigerated Storage On Lipid Oxidation And Colour Of Fried Pork Loin Chops
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs
Composition And Proteolytic And Lipolytic Enzyme Activities In Muscle Longissimus Dorsi From Iberian Pigs And Industrial Genotype Pigs
Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Lipolytic And Oxidative Changes During Refrigeration Of Cooked Loin Chops From Three Lines Of Free-Range-Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And Industrial Genotype Pigs
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
Extensively Reared Iberian Pigs Versus Intensively Reared White Pigs For The Manufacture Of Liver Pâté
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Plasmalogens In Pork: Aldehyde Composition And Changes In Aldehyde Profile During Refrigerated Storage Of Raw And Cooked Meat
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
High Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Radical Formation, Lipid Oxidation And Colour
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
High Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Radical Formation, Lipid Oxidation And Colour
Volatile Compounds In Iberian Dry-Cured Loin
High Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Radical Formation, Lipid Oxidation And Colour
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
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc
La Influencia De La Genética Porcina En La Obtención De Materia Prima De Calidad: Estudio De Dos Lineas De Cerdo Duroc
Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc
La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos
Influencia De La Genética Porcina En La Obtención De Materia Porma De Calidad: Estudio De Cruce Recíproco Ibérico-Duroc
La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
La Fritura De La Carne: Efecto Del Tipo De Aceite Sobre El Color, La Oxidación Lipídica Y La Composición En Ácidos Grasos
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc
Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco
La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
La Influencia De La Genética Porcina En La Obtención De Productos Cárnicos Curados: Estudio De Dos Líneas De Cerdos Duroc
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Parámetros Productivos Del Cruce Recíproco Ibérico X Duroc: La Influencia De Los Efectos Maternales
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Physico-Chemical Characteristics Of M. Longissimus Dorsi From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live-Weight And Commercial Pigs: A Comparative Study
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Evolution Of Fatty Acids From Intramuscular Lipid Fractions During Ripening Of Iberian Hams As Affected By Α-Tocopheryl Acetate Supplementation In Diet
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Oxidative And Colour Changes In Meat From Three Lines Of Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight And From Industrial Pig During Refrigerated Storage
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
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Carne De Cerdo Ibérico De Primor: Características Y Cualidades
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos
Carne De Cerdo Ibérico De Primor: Características Y Cualidades
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Carne De Cerdo Ibérico De Primor: Características Y Cualidades
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
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
La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.
Tecnología Del Salazonado Del Jamón Ibérico
La Alimentación En La Calidad De La Carne Fresca Del Cerdo Ibérico Y Sus Transformados.
Tecnología Del Salazonado Del Jamón Ibérico
Dinámica Y Control Del Proceso De Secado Del Jamón Ibérico En Secaderos Y Bodegas Naturales Y En Cámaras Climatizadas
Tecnología Del Salazonado Del Jamón Ibérico
Dinámica Y Control Del Proceso De Secado Del Jamón Ibérico En Secaderos Y Bodegas Naturales Y En Cámaras Climatizadas
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
Dinámica Y Control Del Proceso De Secado Del Jamón Ibérico En Secaderos Y Bodegas Naturales Y En Cámaras Climatizadas
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
Condiciones Del Procesado Que Favorecen El Desarrollo Del Flavor: Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
Condiciones Del Procesado Que Favorecen El Desarrollo Del Flavor: Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Condiciones Del Procesado Que Favorecen El Desarrollo Del Flavor: Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
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.
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
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
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
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
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
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
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
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.
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
Dietary Acorns Provide A Source Of Gamma-Tocopherol To Pigs Raised Extensively
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Dietary Acorns Provide A Source Of Gamma-Tocopherol To Pigs Raised Extensively
Productos De Calidad Del Cerdo Ibérico
Dietary Acorns Provide A Source Of Gamma-Tocopherol To Pigs Raised Extensively
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
Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo Ibérico
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Efecto Del Sistema De Alimentación En La Composición Y Características De La Grasa Intramuscular Del Cerdo 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
Synergistic Impact Of Pomegranate Peel Extract And High Hydrostatic Pressure On Controlling Discolouration And Oxidation In Iberian Dry Sausage Throughout Storage
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