PUBLICACIÓN

La calidad sensorial del jamón ibérico y su evaluación: la cala y la cata del jamón

ACCEDER A LA PUBLICACIÓN: Dialnet

María Carmen García González, Ana Isabel Carrapiso Martínez

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 Carrapiso Martínez

OTRAS PUBLICACIONES DE INTERÉS

Localización Intracelular De La Alfafetoproteína En El Diencéfalo De Ratón Neonato
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
High-Pressure Processing Applied To Sliced Dry-Cured Iberian Loin: Effect Of Category, Company, And Storage Temperature
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
High-Pressure Processing Applied To Sliced Dry-Cured Iberian Loin: Effect Of Category, Company, And Storage Temperature
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
High-Pressure Processing Applied To Sliced Dry-Cured Iberian Loin: Effect Of Category, Company, And Storage Temperature
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex
The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex
The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Immune-Spaying As An Alternative To Surgical Spaying In Iberian X Duroc Females: Effect On The Sensory Traits And Volatile Organic Compound Profile Of Dry-Cured Shoulders And Dry-Cured Loins
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Immune-Spaying As An Alternative To Surgical Spaying In Iberian X Duroc Females: Effect On The Sensory Traits And Volatile Organic Compound Profile Of Dry-Cured Shoulders And Dry-Cured Loins
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Immune-Spaying As An Alternative To Surgical Spaying In Iberian X Duroc Females: Effect On The Sensory Traits And Volatile Organic Compound Profile Of Dry-Cured Shoulders And Dry-Cured Loins
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Immune-Spaying As An Alternative To Surgical Spaying In Iberian × Duroc Females: Effect On The Voc Profile Of Dry-Cured Shoulders And Dry-Cured Loins As Detected By Ptr-Tof-Ms
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Immune-Spaying As An Alternative To Surgical Spaying In Iberian × Duroc Females: Effect On The Voc Profile Of Dry-Cured Shoulders And Dry-Cured Loins As Detected By Ptr-Tof-Ms
Implementation Of Multivariate Techniques For The Selection Of Volatile Compounds As Indicators Of Sensory Quality Of Raw Beef
Immune-Spaying As An Alternative To Surgical Spaying In Iberian × Duroc Females: Effect On The Voc Profile Of Dry-Cured Shoulders And Dry-Cured Loins As Detected By Ptr-Tof-Ms
Implementation Of Multivariate Techniques For The Selection Of Volatile Compounds As Indicators Of Sensory Quality Of Raw Beef
Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Quality Characteristics And Fatty Acid Profile In Dry-Cured Shoulders And Loins
Implementation Of Multivariate Techniques For The Selection Of Volatile Compounds As Indicators Of Sensory Quality Of Raw Beef
Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Quality Characteristics And Fatty Acid Profile In Dry-Cured Shoulders And Loins
Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Carcass Traits And Meat Quality Characteristics
Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Quality Characteristics And Fatty Acid Profile In Dry-Cured Shoulders And Loins
Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Carcass Traits And Meat Quality Characteristics
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Carcass Traits And Meat Quality Characteristics
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Fundamental Study On The Thermal Regeneration Stages Of Exhausted Activated Carbons: Kinetics
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Fundamental Study On The Thermal Regeneration Stages Of Exhausted Activated Carbons: Kinetics
Amino Acid And Nucleotide Contents And Sensory Traits Of Dry-Cured Products From Pigs With Different Genotypes
Fundamental Study On The Thermal Regeneration Stages Of Exhausted Activated Carbons: Kinetics
Amino Acid And Nucleotide Contents And Sensory Traits Of Dry-Cured Products From Pigs With Different Genotypes
Surface Free Energy Analysis Of Adsorbents Used For Radioiodine Adsorption
Amino Acid And Nucleotide Contents And Sensory Traits Of Dry-Cured Products From Pigs With Different Genotypes
Surface Free Energy Analysis Of Adsorbents Used For Radioiodine Adsorption
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Surface Free Energy Analysis Of Adsorbents Used For Radioiodine Adsorption
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
Quality Of Dry-Cured Ham Compared With Quality Of Dry-Cured Shoulder
Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
Quality Of Dry-Cured Ham Compared With Quality Of Dry-Cured Shoulder
Caracterización Físico-Química Y Sensorial De Productos Cárnicos Asociados A La D.o.p. Jamón De Teruel
Quality Of Dry-Cured Ham Compared With Quality Of Dry-Cured Shoulder
Caracterización Físico-Química Y Sensorial De Productos Cárnicos Asociados A La D.o.p. Jamón De Teruel
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Caracterización Físico-Química Y Sensorial De Productos Cárnicos Asociados A La D.o.p. Jamón De Teruel
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Study Of The Contributions Of Non-Specific And Specific Interactions During Fluoxetine Adsorption Onto Activated Carbons
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Study Of The Contributions Of Non-Specific And Specific Interactions During Fluoxetine Adsorption Onto Activated Carbons
Effect Of Igf-Ii (Insulin-Like Growth Factor-Ii) Genotype On The Quality Of Dry-Cured Hams And Shoulders
Study Of The Contributions Of Non-Specific And Specific Interactions During Fluoxetine Adsorption Onto Activated Carbons
Effect Of Igf-Ii (Insulin-Like Growth Factor-Ii) Genotype On The Quality Of Dry-Cured Hams And Shoulders
The Effects Of Two Alleles Of Igf2 On Fat Content In Pig Carcasses And Pork
Effect Of Igf-Ii (Insulin-Like Growth Factor-Ii) Genotype On The Quality Of Dry-Cured Hams And Shoulders
The Effects Of Two Alleles Of Igf2 On Fat Content In Pig Carcasses And Pork
Influencia Del Efecto Del Igf2 Sobre La Calidad De Las Paletas Curadas Obtenidas De Cerdos Controlados Por La D.o.p. Jamón De Teruel
The Effects Of Two Alleles Of Igf2 On Fat Content In Pig Carcasses And Pork
Influencia Del Efecto Del Igf2 Sobre La Calidad De Las Paletas Curadas Obtenidas De Cerdos Controlados Por La D.o.p. Jamón De Teruel
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Influencia Del Efecto Del Igf2 Sobre La Calidad De Las Paletas Curadas Obtenidas De Cerdos Controlados Por La D.o.p. Jamón De Teruel
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Calidad Sensorial De Productos Cárnicos Madurados Elaborados Con Distintas Concentraciones De Nitrificantes
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Calidad Sensorial De Productos Cárnicos Madurados Elaborados Con Distintas Concentraciones De Nitrificantes
Rapid Characterization Of Dry Cured Ham Produced Following Different Pdos By Proton Transfer Reaction Time Of Flight Mass Spectrometry (Ptr-Tof-Ms)
Calidad Sensorial De Productos Cárnicos Madurados Elaborados Con Distintas Concentraciones De Nitrificantes
Rapid Characterization Of Dry Cured Ham Produced Following Different Pdos By Proton Transfer Reaction Time Of Flight Mass Spectrometry (Ptr-Tof-Ms)
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Rapid Characterization Of Dry Cured Ham Produced Following Different Pdos By Proton Transfer Reaction Time Of Flight Mass Spectrometry (Ptr-Tof-Ms)
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Caracterización De La Carne De La Igp Ternera De Extremadura
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Caracterización De La Carne De La Igp Ternera De Extremadura
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Caracterización De La Carne De La Igp Ternera De Extremadura
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
¿saben Estudiar Nuestros Alumnos?
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
¿saben Estudiar Nuestros Alumnos?
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
¿saben Estudiar Nuestros Alumnos?
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Estudio De La Incidencia De Los Nuevos Alimentos Para Animales En La Calidad Sensorial Del Jamón Ibérico
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Estudio De La Incidencia De Los Nuevos Alimentos Para Animales En La Calidad Sensorial Del Jamón Ibérico
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Estudio De La Incidencia De Los Nuevos Alimentos Para Animales En La Calidad Sensorial Del Jamón Ibérico
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
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.
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Effect Of Fat Content On Flavour Release From Sausages
Extensive Feeding Versus Oleic Acid And Tocopherol Enriched Mixed Diets For The Production Of Iberian Dry-Cured Hams: Effect On Chemical Composition, Oxidative Status And Sensory Traits
Effect Of Fat Content On Flavour Release From Sausages
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Effect Of Fat Content On Flavour Release From Sausages
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Las Bases Científicas Y Tecnológicas Del Jamón Curado
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Use Of Energy Crops For Domestic Heating With A Mural Boiler
Las Bases Científicas Y Tecnológicas Del Jamón Curado
Use Of Energy Crops For Domestic Heating With A Mural Boiler
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Use Of Energy Crops For Domestic Heating With A Mural Boiler
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
La Trazabilidad En El Jamón Ibérico
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
La Trazabilidad En El Jamón Ibérico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
La Trazabilidad En El Jamón Ibérico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
Condiciones Del Procesado Que Favorecen El Desarrollo Del Flavor: Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
Condiciones Del Procesado Que Favorecen El Desarrollo Del Flavor: Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
Los Compuestos Responsables Del Flavor Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Condiciones Del Procesado Que Favorecen El Desarrollo Del Flavor: Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
Los Compuestos Responsables Del Flavor Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Los Compuestos Responsables Del Flavor Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
La Grasa Intramuscular Y La Calidad Del Jamón
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
La Grasa Intramuscular Y La Calidad Del Jamón
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
La Grasa Intramuscular Y La Calidad Del Jamón
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
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
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
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
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
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
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Further Signs Of Postnatal Sexual Differentiation In Pigs
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Further Signs Of Postnatal Sexual Differentiation In Pigs
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Further Signs Of Postnatal Sexual Differentiation In Pigs
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Volatile Components Of Dry Cured Iberian Ham
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Volatile Components Of Dry Cured Iberian Ham
The Binding Of 3h-Labelled Androgen-Receptor Complexes To Hypothalamic Chromatin Of Neonatal Mice: Effect Of Sex And Androgenization
Volatile Components Of Dry Cured Iberian Ham
The Binding Of 3h-Labelled Androgen-Receptor Complexes To Hypothalamic Chromatin Of Neonatal Mice: Effect Of Sex And Androgenization
Effects Of Neonatal Androgenization On Growth And Carcass Composition In Female Mice
The Binding Of 3h-Labelled Androgen-Receptor Complexes To Hypothalamic Chromatin Of Neonatal Mice: Effect Of Sex And Androgenization
Effects Of Neonatal Androgenization On Growth And Carcass Composition In Female Mice
Influencia Del Sexo Sobre La Calidad De La Carne En Cerdos Lwxld. I. Aspectos Relacionados Con El Componente Graso
Effects Of Neonatal Androgenization On Growth And Carcass Composition In Female Mice
Influencia Del Sexo Sobre La Calidad De La Carne En Cerdos Lwxld. I. Aspectos Relacionados Con El Componente Graso
Aceptores Para Los Complejos 3h-Testosterona-Receptor En La Cromatina De Hipotálamo De Ratón Hembra De 7 Días De Edad
Influencia Del Sexo Sobre La Calidad De La Carne En Cerdos Lwxld. I. Aspectos Relacionados Con El Componente Graso
Aceptores Para Los Complejos 3h-Testosterona-Receptor En La Cromatina De Hipotálamo De Ratón Hembra De 7 Días De Edad
Localización Intracelular De La Alfafetoproteína En El Diencéfalo De Ratón Neonato
Aceptores Para Los Complejos 3h-Testosterona-Receptor En La Cromatina De Hipotálamo De Ratón Hembra De 7 Días De Edad
Localización Intracelular De La Alfafetoproteína En El Diencéfalo De Ratón Neonato
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
WEB ACCESIBLE