PUBLICACIÓN

Elaboración del jamón ibérico en cámaras de atmosfera controladas

ACCEDER A LA PUBLICACIÓN: Dialnet

Carrapiso Martínez, Ana Isabel, Timón Andrada, María Luisa

2002 MG Mundo ganadero

ISSN

0214-9192

AUTORES DE LA UEX

Ana Isabel Carrapiso Martínez
María Luisa Timón Andrada

OTRAS PUBLICACIONES DE INTERÉS

Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
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
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken 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
La Formación De Científicos A Través De Manuales Audiovisuales
New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
La Formación De Científicos A Través De Manuales Audiovisuales
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
La Formación De Científicos A Través De Manuales Audiovisuales
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
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
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 Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
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
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
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
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
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
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
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
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
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
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
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
Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties
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
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)
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
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
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 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
Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
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
Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
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
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
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
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
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
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
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
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
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
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
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
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
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
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
¿saben Estudiar Nuestros Alumnos?
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
¿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
Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
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
Effect Of Fat Content On Flavour Release From Sausages
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
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
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
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
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
La Trazabilidad En El 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
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
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
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
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
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
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
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
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
Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
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
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace
WEB ACCESIBLE