Portal Investigación UEx

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

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

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

Calibration Of Visible And Near-Infrared Spectral Imaging Technology To Predict The Quality Evolution Of Retail Fresh Pork Bellies With Different Fat Content

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

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

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

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

Pork Belly Quality Variation And Its Association With Fatness Level

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

Pork Belly Quality Variation And Its Association With Fatness Level

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

Pork Belly Quality Variation And Its Association With Fatness Level

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

Tailor-Made Packaging Strategies Of Fresh Pork Belly With Different Fat Content: Enhancing Shelf Life While Minimizing Environmental Impact

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

Tailor-Made Packaging Strategies Of Fresh Pork Belly With Different Fat Content: Enhancing Shelf Life While Minimizing Environmental Impact

Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

Tailor-Made Packaging Strategies Of Fresh Pork Belly With Different Fat Content: Enhancing Shelf Life While Minimizing Environmental Impact

Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

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

Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos

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

Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos

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

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

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

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

The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly

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

The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly

Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding

The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly

Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding

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

Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding

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

Effect Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On The Chemical Composition Of Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

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

Effect Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On The Chemical Composition Of Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

Morphological And Firmness Characteristics Of Crossed Iberianand Pure Duroc Pig Bellies

Effect Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On The Chemical Composition Of Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia

Morphological And Firmness Characteristics Of Crossed Iberianand Pure Duroc Pig Bellies

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

Morphological And Firmness Characteristics Of Crossed Iberianand Pure Duroc Pig Bellies

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

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

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

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

Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content

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

Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content

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

Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content

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

Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig

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

Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig

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

Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig

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

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

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

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

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

Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula

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

Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig

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

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

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

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

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

Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs

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

Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs

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

Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs

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

Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura

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

Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura

In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts (Lemon And Red Pepper)

Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura

In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts (Lemon And Red Pepper)

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

In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts (Lemon And Red Pepper)

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

Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera

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

Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera

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

Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera

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

Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)

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

Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)

Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets

Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)

Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets

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

Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets

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

Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp Carne De Ávila

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

Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp Carne De Ávila

Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)

Producción De Cebones De Raza Avileña-Negra Ibérica: Un Nuevo Producto Para La Igp Carne De Ávila

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

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

Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets

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

Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal

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

Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal

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

Análisis Del Transcriptoma Muscular De Cerdos Ibéricos Procedentes De Un Cruce Dialélico Completo Retinto X Torbiscal

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

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

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

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

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

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

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

Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines

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

Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines

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

Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines

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

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

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

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

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

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

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

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

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

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

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

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

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

Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo

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

Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo

Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems

Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background

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

Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background

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

Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background

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

Proceso De Obtención Y Transformación Del Jamón Ibérico

Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos

Proceso De Obtención Y Transformación Del Jamón Ibérico

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

Proceso De Obtención Y Transformación Del Jamón Ibérico

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto

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

Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto

Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura

Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto

Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura

Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos

Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura

Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos

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

Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos

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

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

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

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat

Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin

Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat

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

Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat

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

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 Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography

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

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

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

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

Calidad De La Carne De Cordero Y Cabrito

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

Calidad De La Carne De Cordero Y Cabrito

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

Calidad De La Carne De Cordero Y Cabrito

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

El Jamón Ibérico: Desde La Dehesa Al Paladar.

Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham

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.

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

El Cerdo Ibérico Y La Dehesa En El Quijote.

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

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

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

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

Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham

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

Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham

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

Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham

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

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

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

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

Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico

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

Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico

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

Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico

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

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

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

El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada

Tecnología Del Salazonado Del Jamón Ibérico

El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada

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

El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada

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

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

Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico

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

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

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

In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue

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

Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa

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

Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa

Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos

Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa

Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos

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

Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos

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

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

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

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

Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham

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

Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham

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

Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham

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

Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico

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

Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico

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

Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico

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

Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening

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

Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening

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

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

Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham

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

Visible And Near-Infrared Spectral Imaging Combined With Robust Regression For Predicting Firmness, Fatness, And Compositional Properties Of Fresh Pork Bellies