Portal Investigación UEx

Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.

Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor

Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor

Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos: Caracterización Sensorial, Emocional Y Percepción Del Consumidor

Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria

Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts

Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria

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

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos (Ii): Impacto Sobre La Salud A Través De Un Estudio Postprandial, Cruzado Y Totalmente Aleatorizado

Enhancing Shelf Life And Nutritional Quality Of Lamb Burgers With Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos (Ii): Impacto Sobre La Salud A Través De Un Estudio Postprandial, Cruzado Y Totalmente Aleatorizado

Alimentos (Ultra)procesados Veganos: ¿una Alternativa Saludable Al Consumo De Alimentos De Origen Animal O Comida Basura?

Estudio Comparativo De La Carne Frente A Los Análogos Cárnicos (Ii): Impacto Sobre La Salud A Través De Un Estudio Postprandial, Cruzado Y Totalmente Aleatorizado

Alimentos (Ultra)procesados Veganos: ¿una Alternativa Saludable Al Consumo De Alimentos De Origen Animal O Comida Basura?

Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree

Alimentos (Ultra)procesados Veganos: ¿una Alternativa Saludable Al Consumo De Alimentos De Origen Animal O Comida Basura?

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

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

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study

Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos

Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study

Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder

Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico

Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder

Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach

Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder

Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach

Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree

Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach

Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree

The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips

Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree

The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips

Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers

The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips

Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers

Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness

Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers

Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness

Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne

Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness

Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne

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

Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne

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

Métodos Dinámicos

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

Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought

Jamón Ibérico

Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought

Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests

Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought

Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests

Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach

Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests

Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach

Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life

Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach

Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life

Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules

Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life

Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules

Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario

Sensory Profile And Consumer Perception Of Meat Products Enriched With Epa And Dha Using Fish Oil Microcapsules

Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario

Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples

Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario

Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples

Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)

Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples

Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)

Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context

Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)

Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context

Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality

Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context

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

Innovation In Sensory Assessment Of Meat And Meat Products

Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products

Innovation In Sensory Assessment Of Meat And Meat Products

Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure

Innovation In Sensory Assessment Of Meat And Meat Products

Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure

Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map

Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure

Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map

Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking

Effectiveness Of Sprayed Bioactive Fruit Extracts In Counteracting Protein Oxidation In Lamb Cutlets Subjected To A High-Oxygen Map

Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking

Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses

Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking

Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses

Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)

Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses

Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)

Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions

Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)

Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions

Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties

Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions

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

Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial "multiple-Intake Tds"

Optimization Of The Shelf Life Of Lamb Forelegs Packed In Different Multilayer Polymeric Materials And Modified Atmospheres

Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial "multiple-Intake Tds"

Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision

Entrenamiento De Un Panel Para El Empleo De La Técnica Sensorial "multiple-Intake Tds"

Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision

Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach

Consumers Awareness Of White-Striping As An Emerging Chicken Breast Abnormality Affects Their Purchasing Decision

Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach

Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties

Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach

Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties

Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin

Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties

Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin

Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics

Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin

Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics

Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.

Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics

Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.

Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions

Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.

Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions

Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins

Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions

Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins

La Experiencia Emocional Durante El Consumo De Jamón Curado (1)

Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins

La Experiencia Emocional Durante El Consumo De Jamón Curado (1)

La Experiencia Emocional Durante El Consumo De Jamón Curado (2)

La Experiencia Emocional Durante El Consumo De Jamón Curado (1)

La Experiencia Emocional Durante El Consumo De Jamón Curado (2)

Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria

La Experiencia Emocional Durante El Consumo De Jamón Curado (2)

Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria

Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties

Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria

Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork Patties

Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat

Hawberry (Crataegus Monogyna Jaqc.) Extracts Inhibit Lipid Oxidation And Improve Consumer Liking Of Ready-To-Eat (Rte) Pork 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

Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional

Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties

Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional

Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)

Innovación Y Análisis Sensorial De Productos Cárnicos: Métodos Dinámicos, Descriptivos Rápidos Y Perfil Emocional

Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)

Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating

Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds)

Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating

Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat

Effect Of Pre-Cooking Methods On The Chemical And Sensory Deterioration Of Ready-To-Eat Chicken Patties During Chilled Storage And Microwave Reheating

Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat

Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages

Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat

Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages

Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat

Underlying Chemical Mechanisms Of The Contradictory Effects Of Nacl Reduction On The Redox-State Of Meat Proteins In Fermented Sausages

Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat

Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado

Effect Of Protein Oxidation On The Impaired Quality Of Dry-Cured Loins Produced From Frozen Pork Meat

Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado

Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero

Predicción No Destructiva Y Rápida De La Sal: Su Aplicación En El Jamón Curado

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

Mediterranean Products

Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos

Mediterranean Products

Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams

Mediterranean Products

Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams

Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions

Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams

Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions

Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine

Comparative Study Between Serrano And Iberian Dry-Cured Hams In Relation To The Application Of High Hydrostatic Pressure And Temporal Sensory Perceptions

Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine

Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas

Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine

Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas

Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products

Caracterización Sensorial De Productos Cárnicos Derivados Del Cerdo Ibérico (Ii): Utilización De Técnicas Descriptivas Dinámicas

Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products

Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado

Ultrasonic Characterization Of The Fat Source And Composition Of Formulated Dry-Cured Meat Products

Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado

Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage

Efecto Del Contenido En Grasa Intramuscular Y De Factores Post-Procesado Sobre La Calidad Sensorial Del Jamón Ibérico Loncheado

Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage

Mediterranean Products

Ultrasonic Characterization Of Pork Fat Crystallization During Cold Storage

Mediterranean Products

Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment

Mediterranean Products

Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment

Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham

Application Of Time-Intensity Method To Assess The Sensory Properties Of Iberian Dry-Cured Ham: Effect Of Fat Content And High-Pressure Treatment

Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham

The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs

Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham

The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs

Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages

The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs

Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages

A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products

Impact Of Lipid Content And Composition On Lipid Oxidation And Protein Carbonylation In Experimental Fermented Sausages

A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products

Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)

A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products

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

Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.

Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases

Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.

Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham

Caracterización Sensorial De Porductos Cárnicos Derivados Del Cerdo Ibérico: Utilización De Técnicas Descripitvas Estáticas.

Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham

Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage

Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham

Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage

Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres

Application Of Natural Antioxidants From Strawberry Tree (Arbutus Unedo L.) And Dog Rose (Rosa Canina L.) To Frankfurters Subjected To Refrigerated Storage

Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres

Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.

Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres

Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.

Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation

Oxidación De Proteínas Cárnicas (I): Importancia Científica Y Tecnológica.

Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation

Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems

Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation

Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems

Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems

Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems

Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems

Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity

Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems

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

Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine

Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map

Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine

Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging

Formation Of Strecker Aldehydes Between Protein Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - And Leucine And Isoleucine

Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging

Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions

Protein Carbonylation And Water-Holding Capacity Of Pork Subjected To Frozen Storage: Effect Of Muscle Type, Premincing, And Packaging

Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions

Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions

Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content

Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras

Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content

Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature

Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content

Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature

Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams

Odour And Flavour Perception In Flavoured Model Systems: Influence Of Sodium Chloride, Umami Compounds And Serving Temperature

Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams

Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino

Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams

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

Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure

Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics

Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure

Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients

Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure

Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients

Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos

Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients

Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos

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

Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos

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

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

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

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

Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds

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

Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds

Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico

Ultrasonic And Sensory Characterization Of Dry-Cured Ham Fat From Iberian Pigs With Different Genetics And Feeding Backgrounds

Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico

Proceso De Obtención Y Transformación Del Jamón Ibérico

Calidad Sensorial Y Nutricional De La Carne Y Productos Del Cerdo Ibérico

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

Determination Of Oxidation

Avances En La Investigación Sobre El Envasado De Productos Cárnicos En Atmósferas Modificadas

Determination Of Oxidation

Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat

Determination Of Oxidation

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

Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets

Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage

Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets

Determination Of Oxidation

Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets

Determination Of Oxidation

Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded

Determination Of Oxidation

Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded

Determination Of Oxidation

Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded

Determination Of Oxidation

Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura

Determination Of Oxidation

Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura

Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.

Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura

Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.

Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado

Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.

Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado

Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham

Estudio Del Perfil De Compuestos Volátiles En Lomo Curado De Cerdo Ibérico:: Influencia De La Alimentación Y Del Procesado

Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham

Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System

Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham

Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System

Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition

Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System

Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition

Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System

Quality Assessment Of Iberian Pigs Through Backfat Ultrasound Characterization And Fatty Acid Composition

Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System

Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto

Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System

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.

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

Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.

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

Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids

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

Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids

Sage And Rosemary Essential Oils Versus Bht For The Inhibition Of Lipid Oxidative Reactions In Liver Pâté

Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids

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

Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.

Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo

Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.

Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo

On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device

Método Analítico Para La Clasificación De La Materia Prima De Cerdo Ibérico En Función De La Alimentación Recibida Durante La Fase De Cebo

On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device

Calidad De La Carne De Caza

On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device

Calidad De La Carne De Caza

Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté

Calidad De La Carne De Caza

Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté

Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction

Effect Of Natural And Synthetic Antioxidants On Protein Oxidation And Colour And Texture Changes In Refrigerated Stored Porcine Liver Pâté

Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction

Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs

Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction

Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs

Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet

Quality Traits In Muscle Biceps Femoris And Back-Fat From Purebred Iberian And Reciprocal Iberian × Duroc Crossbred Pigs

Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet

High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere

Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet

High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere

Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)

High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere

Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)

Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions

Incidence In Diverse Pig Populations Of An Igf2 Mutation With Potential Influence On Meat Quality And Quantity: An Assay Based On Real Time Pcr (Rt-Pcr)

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

Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal

Physicochemical Properties And Oxidative Stability Of Liver Pâté As Affected By Fat Content

Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal

Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded

Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal

Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded

Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions

Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded

Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions

Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs

Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions

Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs

Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)

Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs

Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)

Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas

Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos(I)

Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas

La Calidad De La Carne En Porcino

Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas

La Calidad De La Carne En Porcino

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

La Calidad De La Carne En Porcino

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada

Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed

Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada

Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils 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

Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms

Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods

Analysis Of Volatiles In Porcine Liver Pâtés With Added Sage And Rosemary Essential Oils By Using Spme-Gc-Ms

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

Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco

Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions

Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco

Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico

Desarrollo De Patés De Cerdo Ibérico (Ii): Estudio Comparativo Con Patés De Cerdo Blanco

Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico

Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms

Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico

Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms

Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados

Analysis Of Volatiles In Meat From Iberian Pigs And Lean Pigs After Refrigeration And Cooking By Using Spme-Gc-Ms

Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados

Deterioro De La Carne Fresca De Cerdo Durante La Refrigeración: Cambios En El Perfil De Ácidos Grasos Y Generación De Compuestos Volátiles

Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados

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

Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (I): Estudio Físico-Químico

Valoración De La Carne De Tres Líneas De Cerdo Ibérico Para Su Consumo En Fresco, Cerdo De Primor (Ii): Aspectos Tecnológicos

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

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

Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham

Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética 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

Tecnología Del Salazonado Del Jamón Ibérico

Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device

Tecnología Del Salazonado Del Jamón Ibérico

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

Tecnología Del Salazonado Del Jamón Ibérico

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

Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition

N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding

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

La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial

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

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

Volatile Compounds Of Dry-Cured Iberian Ham 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

Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process

Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.

Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process

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

Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.

Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico

Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.

Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs