PUBLICACIÓN

Calidad de la carne de cordero y cabrito

ACCEDER A LA PUBLICACIÓN: Dialnet

Juan Florencio Tejeda Sereno, Ramón Peña, Jorge Ruiz Carrascal

2005 Ovino y caprino

ISBN

8495872560

AUTORES DE LA UEX

Jorge Ruiz Carrascal
Juan Florencio Tejeda Sereno

OTRAS PUBLICACIONES DE INTERÉS

Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Visible And Near-Infrared Spectral Imaging Combined With Robust Regression For Predicting Firmness, Fatness, And Compositional Properties Of Fresh Pork Bellies
Calibration Of Visible And Near-Infrared Spectral Imaging Technology To Predict The Quality Evolution Of Retail Fresh Pork Bellies With Different Fat Content
Visible And Near-Infrared Spectral Imaging Combined With Robust Regression For Predicting Firmness, Fatness, And Compositional Properties Of Fresh Pork Bellies
Calibration Of Visible And Near-Infrared Spectral Imaging Technology To Predict The Quality Evolution Of Retail Fresh Pork Bellies With Different Fat Content
Pork Belly Quality Variation And Its Association With Fatness Level
Calibration Of Visible And Near-Infrared Spectral Imaging Technology To Predict The Quality Evolution Of Retail Fresh Pork Bellies With Different Fat Content
Pork Belly Quality Variation And Its Association With Fatness Level
Tailor-Made Packaging Strategies Of Fresh Pork Belly With Different Fat Content: Enhancing Shelf Life While Minimizing Environmental Impact
Pork Belly Quality Variation And Its Association With Fatness Level
Tailor-Made Packaging Strategies Of Fresh Pork Belly With Different Fat Content: Enhancing Shelf Life While Minimizing Environmental Impact
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Tailor-Made Packaging Strategies Of Fresh Pork Belly With Different Fat Content: Enhancing Shelf Life While Minimizing Environmental Impact
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia
Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact
Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia
Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
Home Made Vegan Nuggets With Texturized Soy Protein And Tempeh As Compared To Chicken-Based Ones: Texture, Consumer Perception And Environmental Impact
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly
Effect Of Processing On In Vitro Digestibility (Ivpd) Of Food Proteins
The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota
Effect Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On The Chemical Composition Of Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia
Impact Of Sustained Fructose Consumption On Gastrointestinal Function And Health In Wistar Rats: Glycoxidative Stress, Impaired Protein Digestion, And Shifted Fecal Microbiota
Effect Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On The Chemical Composition Of Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Effect Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On The Chemical Composition Of Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Morphological And Firmness Characteristics Of Crossed Iberianand Pure Duroc Pig Bellies
Preservative Effects Of Composite Biopreservatives On Goat Meat During Chilled Storage: Insights Into Meat Quality, High-Throughput Sequencing And Molecular Docking
Morphological And Firmness Characteristics Of Crossed Iberianand Pure Duroc Pig Bellies
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Morphological And Firmness Characteristics Of Crossed Iberianand Pure Duroc Pig Bellies
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method
Recent Developments In The Microencapsulation Of Fish Oil And Natural Extracts: Procedure, Quality Evaluation And Food Enrichment
Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method
Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications
Improvements In The Methodology For Fatty Acids Analysis In Meat Products: One-Stage Transmethylation And Fast-Gc Method
Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications
Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment
Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications
Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment
Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation
Glucose Boosts Protein Oxidation/nitration During Simulated Gastric Digestion Of Myofibrillar Proteins By Creating A Severe Pro-Oxidative Environment
Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation
Effect Of The Addition Of Cheese Powder And Salt Content On Sensory Profile, Physicochemical Properties And Γ-Glutamyl Kokumi Peptides Content In Dry Fermented Sausages
Flavor Characterization Of Animal Hydrolysates And Potential Of Glucosamine In Flavor Modulation
Effect Of The Addition Of Cheese Powder And Salt Content On Sensory Profile, Physicochemical Properties And Γ-Glutamyl Kokumi Peptides Content In Dry Fermented Sausages
Meat And Human Health—current Knowledge And Research Gaps
Effect Of The Addition Of Cheese Powder And Salt Content On Sensory Profile, Physicochemical Properties And Γ-Glutamyl Kokumi Peptides Content In Dry Fermented Sausages
Meat And Human Health—current Knowledge And Research Gaps
Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content
Meat And Human Health—current Knowledge And Research Gaps
Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content
Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig
Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content
Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig
Free‐range And Low‐protein Concentrated Diets In Iberian Pigs: Effect On Plasma Insulin And Leptin Concentration, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Adipose Tissue
Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig
Free‐range And Low‐protein Concentrated Diets In Iberian Pigs: Effect On Plasma Insulin And Leptin Concentration, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Adipose Tissue
Effect Of Free-Range And Low-Protein Concentrated Diets On Growth Performance, Carcass Traits, And Meat Composition Of Iberian Pig
Free‐range And Low‐protein Concentrated Diets In Iberian Pigs: Effect On Plasma Insulin And Leptin Concentration, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Adipose Tissue
Effect Of Free-Range And Low-Protein Concentrated Diets On Growth Performance, Carcass Traits, And Meat Composition Of Iberian Pig
Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula
Effect Of Free-Range And Low-Protein Concentrated Diets On Growth Performance, Carcass Traits, And Meat Composition Of Iberian Pig
Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization
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
Improvement Of Encapsulation And Stability Of Epa And Dha From Monolayered And Multilayered Emulsions By High-Pressure Homogenization
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
Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds
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
Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds
Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Protein Hydrolysates Of Porcine Hemoglobin And Blood: Peptide Characteristics In Relation To Taste Attributes And Formation Of Volatile Compounds
Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Storage And Thermal Stability Of Novel Heme-Based Pigments Prepared From Porcine Hemoglobin
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs
Changes In The Quality Of Chicken Breast Meat Due To Superchilling And Temperature Fluctuations During Storage
Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Nuggets De Pollo Enriquecidos Con Microcápsulas De Ácidos Grasos Omega-3
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Sous-Vide Cooking Of Meat: A Maillarized Approach
Strategies For Enrichment In Ω-3 Fatty Acids Aiming For Healthier Meat Products
Sous-Vide Cooking Of Meat: A Maillarized Approach
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Sous-Vide Cooking Of Meat: A Maillarized Approach
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
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
Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp Carne De Ávila
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp Carne De Ávila
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp Carne De Ávila
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Improving The Lipid Profile Of Ready-To-Cook Meat Products By Addition Of Omega-3 Microcapsules: Effect On Oxidation And Sensory Analysis
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
Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments
Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates
Advanced Glycation End Products, Protein Crosslinks And Post Translational Modifications In Pork Subjected To Different Heat Treatments
Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates
Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage
Investigation Of Nitrite Alternatives For The Color Stabilization Of Heme–iron Hydrolysates
Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage
Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation
Proteolysis In Pork Loins During Superchilling And Regular Chilling Storage
Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation
Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment
Improving Crunchiness And Crispness Of Fried Squid Rings Through Innovative Tempura Coatings: Addition Of Alcohol And Co2 Incubation
Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment
Weight Loss In Superchilled Pork As Affected By Cooling Rate
Pork Proteins Oxidative Modifications Under The Influence Of Varied Time-Temperature Thermal Treatments: A Chemical And Redox Proteomics Assessment
Weight Loss In Superchilled Pork As Affected By Cooling Rate
Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain
Weight Loss In Superchilled Pork As Affected By Cooling Rate
Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
Development Of Volatile Compounds During Hydrolysis Of Porcine Hemoglobin With Papain
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal
Physico-Chemical And Sensory Characteristics Of Freeze-Dried And Air-Dehydrated Yogurt Foam
Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal
Oxidative Deterioration Of Pork During Superchilling Storage
Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal
Oxidative Deterioration Of Pork During Superchilling Storage
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
Oxidative Deterioration Of Pork During Superchilling Storage
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Tracking Hydrophobicity State, Aggregation Behaviour And Structural Modifications Of Pork Proteins Under The Influence Of Assorted Heat Treatments
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
The Satiating Properties Of Pork Are Not Affected By Cooking Methods, Sousvide Holding Time Or Mincing In Healthy Men—a Randomized Cross-Over Meal Test Study
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
Spanish Dry-Cured Hams And Fermented Sausages
Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds
Spanish Dry-Cured Hams And Fermented Sausages
Cured Foods: Health Effects
Spanish Dry-Cured Hams And Fermented Sausages
Cured Foods: Health Effects
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Cured Foods: Health Effects
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Modification Of Gelatin Functionality For Culinary Applications By Using Transglutaminase
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Fatty Acid Composition In Double And Multilayered Microcapsules Of Ω-3 As Affected By Storage Conditions And Type Of Emulsions
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Enrichment Of Chicken Nuggets With Microencapsulated Omega-3 Fish Oil: Effect Of Frozen Storage Time On Oxidative Stability And Sensory Quality
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Water-Soluble Vitamins
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Water-Soluble Vitamins
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Water-Soluble Vitamins
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Denmark: Technology Is The Key
Volatile Compounds And Physicochemical Characteristics During Storage Of Microcapsules From Different Fish Oil Emulsions
Denmark: Technology Is The Key
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
Denmark: Technology Is The Key
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
A Rapid And Accurate Extraction Procedure For Analysing Free Amino Acids In Meat Samples By Gc-Ms
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Suitability Of Using Monolayered And Multilayered Emulsions For Microencapsulation Of Ω-3 Fatty Acids By Spray Drying: Effect Of Storage At Different Temperatures
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Quality Characteristics Of Fried Lamb Nuggets From Low-Value Meat Cuts: Effect Of Formulation And Freezing Storage
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Physicochemical And Microbiological Changes During The Refrigerated Storage Of Lamb Loins Sous-Vide Cooked At Different Combinations Of Time And Temperature
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Ingredients
Advanced Glycation End Products, Physico-Chemical And Sensory Characteristics Of Cooked Lamb Loins Affected By Cooking Method And Addition Of Flavour Precursors
Ingredients
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Ingredients
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Molecular Gastronomy In Spain
Effect Of Different Temperature-Time Combinations On Lipid And Protein Oxidation Of Sous-Vide Cooked Lamb Loins
Molecular Gastronomy In Spain
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Molecular Gastronomy In Spain
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Carcass And Meat Quality Traits Of Iberian Pigs As Affected By Sex And Crossbreeding With Different Duroc Genetic Lines
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)
Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins
Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)
Science And Technology For New Culinary Techniques
Volatile Compounds Profile Of Sous-Vide Cooked Pork Cheeks As Affected By Cooking Conditions (Vacuum Packaging, Temperature And Time)
Science And Technology For New Culinary Techniques
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Science And Technology For New Culinary Techniques
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time
Gas Chromatography-Mass Spectrometry Method For The Determination Of Free Amino Acids As Their Dimethyl- Tert -Butylsilyl (Tbdms) Derivatives In Animal Source Food
Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del Cerdo Ibérico
Two By-Products Of The Olive Oil Extraction Industry As Oleic Acid Supplement Source For Iberian Pigs: Effect On The Meat's Chemical Composition And Induced Lipoperoxidation
Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del Cerdo Ibérico
Valoración Del Recebo Con Postre En El Cerdo Ibérico
Utilización Del Alperujo De Aceituna Y La Peladura De Tomate En La Alimentación Del Cerdo Ibérico
Valoración Del Recebo Con Postre En El Cerdo Ibérico
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Valoración Del Recebo Con Postre En El Cerdo Ibérico
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Pre-Cure Freezing Effect On Physicochemical, Texture And Sensory Characteristics Of Iberian Ham
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Composition And Quality Traits Of Cooked Loin
Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)
Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar
Estudio De Nitrosaminas En Productos Cárnicos Mediante Microextracción En Fase Sólida (Spme)
Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar
Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes
Cuantificación De Nitrosaminas En Productos Cárnicos Con Spme Mediante El Método De Adición De Estándar
Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Cuantificación De Nitrosaminas En Productos Cárnicos Con Diferentes Niveles De Sales Nitrificantes
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Olfactometría En Productos Cárnicos Con Diferente Contenido En Sales Nitrificantes
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
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influence Of Pre-Cure Freezing On The Profile Of Volatile Compounds During The Processing Of Iberian Hams
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físicos, Químicos Y Sensoriales Del Jamón Curado (Ii).
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Influencia De La Congelación De Perniles Ibéricos Sobre Parámetros Físico-Químicos De La Materia Prima
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Individual Phospholipid Classes From Iberian Pig Meat As Affected By Diet
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Mri-Based Analysis, Lipid Composition And Sensory Traits For Studying Iberian Dry-Cured Hams From Pigs Fed With Different Diets
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso Alto Oleico
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso Alto Oleico
Analysis Of Phospholipids In Muscle Foods
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso Alto Oleico
Analysis Of Phospholipids In Muscle Foods
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Analysis Of Phospholipids In Muscle Foods
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
I+d+i: Aplicación A La Gastronomía
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
I+d+i: Aplicación A La Gastronomía
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
I+d+i: Aplicación A La Gastronomía
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
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Chemical Composition And Oxidative Status Of Tissues From Iberian Pigs As Affected By Diets: Extensive Feeding V. Oleic Acid- And Tocopherol-Enriched Mixed Diets
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Ingredients
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Ingredients
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Ingredients
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Analysis Of Phospholipids In Muscle Foods
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Analysis Of Phospholipids In Muscle Foods
Analysis Of Phospholipids In Muscle Foods
Analysis Of Phospholipids In Muscle Foods
Analysis Of Phospholipids In Muscle Foods
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Analysis Of Phospholipids In Muscle Foods
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Calidad De La Carne De Caza
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Calidad De La Carne De Caza
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Calidad De La Carne De Caza
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Comparison Between Two Different Levels Of Replacement Of Free-Range Rearing By An Oleic Acid And-Tocopherol Enriched Diet On The Quality Of Fresh Meat From Iberian Duroc (50%) Pigs
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Evaluación De La Calidad Sensorial Del Jamón Curado
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Evaluación De La Calidad Sensorial Del Jamón Curado
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Evaluación De La Calidad Sensorial Del Jamón Curado
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Calidad De La Carne De Razas Bovinas Autóctonas
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Calidad De La Carne De Razas Bovinas Autóctonas
Calidad De La Carne De Cordero Y Cabrito
Calidad De La Carne De Razas Bovinas Autóctonas
Calidad De La Carne De Cordero Y Cabrito
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Calidad De La Carne De Cordero Y Cabrito
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
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
El Jamón Ibérico: Desde La Dehesa Al Paladar.
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
El Jamón Ibérico: Desde La Dehesa Al Paladar.
El Cerdo Ibérico Y La Dehesa En El Quijote.
El Jamón Ibérico: Desde La Dehesa Al Paladar.
El Cerdo Ibérico Y La Dehesa En El Quijote.
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
El Cerdo Ibérico Y La Dehesa En El Quijote.
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
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
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Volatile Compounds In Iberian Dry-Cured Loin
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Calidad De La Carne De Cerdo Ibérico
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Calidad De La Carne De Cerdo Ibérico
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Calidad De La Carne De Cerdo Ibérico
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Tecnología Del Salazonado Del Jamón Ibérico
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Métodos Para La Clasificación De La Materia Prima
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Fresh Ham
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Productos Del Cerdo Ibérico.
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Productos Del Cerdo Ibérico.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Productos Del Cerdo Ibérico.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
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
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Productos De Calidad Del Cerdo Ibérico
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Productos De Calidad Del Cerdo Ibérico
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Productos De Calidad Del Cerdo Ibérico
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Visible And Near-Infrared Spectral Imaging Combined With Robust Regression For Predicting Firmness, Fatness, And Compositional Properties Of Fresh Pork Bellies
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