PUBLICACIÓN

Shelf life of Merino lamb meat retail packaged under atmospheres of various compositions

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Gutierrez J.I., Tejeda J.F., Carrapiso A.I., Petron M.J., Lara M.S., Andres A.I.

2011 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Food Science (Q1), Industrial and Manufacturing Engineering (Q1)

JCR: 1.259

SJR: 0.734

CITAS

9

DOI

10.1111/j.1365-2621.2010.02515.x

EID

2-s2.0-79951990303

ISSN

0950-5423

EISSN

1365-2621

BIBTEX

@article{Carrapiso2011,title = {Shelf life of Merino lamb meat retail packaged under atmospheres of various compositions},journal = {International Journal of Food Science and Technology},year = {2011},volume = {46},number = {3},pages = {492-499},author = {Guti{\'e}rrez, J.I. and Tejeda, J.F. and Carrapiso, A.I. and Petr{\'o}n, M.J. and Lara, M.S. and Andr{\'e}s, A.I.}}

AUTORES DE LA UEX

Ana Isabel Carrapiso Martínez
Ana Isabel Andrés Nieto
María Jesús Petrón Testón
Juan Florencio Tejeda Sereno

OTRAS PUBLICACIONES DE INTERÉS

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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
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Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
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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
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Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)
Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia
Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)
Impact Of Solar Pre-Drying And Yeast Starter Inoculation Treatments On Volatile Compounds In Cocoa (Theobroma Cacao L.) Beans From Southwestern Colombia
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
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Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
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The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
The Effect Of Deep Frying French Fries And Two Types Of Iberian Pork On The Characteristics Of Extra Virgin Olive Oil And The Fried Products
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Effect Of A Rice Bran Extract-Based Active Packaging, High Pressure Processing And Storage Temperature On The Volatile Compounds Of Sliced Dry-Cured High Quality (Montanera) Iberian Ham
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
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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
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
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Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig
Volatile Compounds Of Sliced High Quality (Montanera) Dry-Cured Iberian Shoulder Subjected To High Pressure Processing And/or With An Active Packaging Of Olive Leaf Extract
Contents And Composition Of Individual Phospholipid Classes From Biceps Femoris Related To The Rearing System In Iberian Pig
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 Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
Effect Of The Organic Production And The Harvesting Method On The Chemical Quality And The Volatile Compounds Of Virgin Olive Oil Over The Harvesting Season
Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig
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
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
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
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
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
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Study Of The Volatile Compounds And Odor-Active Compounds Of Dry-Cured Iberian Ham Extracted By Spme
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
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
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
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
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
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
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
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
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
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
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
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
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
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
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
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 Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
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 Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
¿saben Estudiar Nuestros Alumnos?
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
¿saben Estudiar Nuestros Alumnos?
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
¿saben Estudiar Nuestros Alumnos?
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
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
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.
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Desarrollo De Una Acción Tutorial En Un Curso (4ºciencia Y Tecnología De Los Alimentos) Adaptado Al Eees: Acogida, Apoyo Y Orientación.
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Implantación De Metodologías Ects En La Asignatura “tecnología Alimentaria Ii” Como Parte Del Curso Piloto De 5º En La Licenciatura De Ciencia Y Tecnología De Alimentos.
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Effect Of Fat Content On Flavour Release From Sausages
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Effect Of Fat Content On Flavour Release From Sausages
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Effect Of Fat Content On Flavour Release From Sausages
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Sampling Conditions On The Odour-Active Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Effect Of Grazing Pastures Of Different Botanical Composition On Antioxidant Enzyme Activities And Oxidative Stability Of Lamb Meat
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Effect Of Grazing Pastures Of Different Botanical Composition On Antioxidant Enzyme Activities And Oxidative Stability Of Lamb Meat
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
Effect Of Grazing Pastures Of Different Botanical Composition On Antioxidant Enzyme Activities And Oxidative Stability Of Lamb Meat
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Effects Of Dietary Incorporation Of Different Antioxidant Extracts And Free-Range Rearing On Fatty Acid Composition And Lipid Oxidation Of Iberian Pig Meat
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
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
Heritage Language Instruction At The College Level: Reality And Possibilities
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
Heritage Language Instruction At The College Level: Reality And Possibilities
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Heritage Language Instruction At The College Level: Reality And Possibilities
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
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Calidad De La Carne De Cordero Y Cabrito
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
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.
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
El Cerdo Ibérico Y La Dehesa En El Quijote.
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Iberian Ham Headspace: Odorants Of Intermuscular Fat And Differences With Lean
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
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
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
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
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
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
Note: Effect Of Crossbreeding And Rearing System On Iberian Ham Volatile Compounds
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
La Trazabilidad En El Jamón Ibérico
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
La Trazabilidad En El Jamón Ibérico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
La Trazabilidad En El Jamón Ibérico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Lipid Traits Of Muscles As Related To Genotype And Fattening Diet In Iberian Pigs: Total Intramuscular Lipids And Triacylglycerols
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
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Características De Calidad En Carne Fresca De Cerdo Ibérico
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Características De Calidad En Carne Fresca De Cerdo Ibérico
Tecnología Del Salazonado Del Jamón Ibérico
Características De Calidad En Carne Fresca De Cerdo Ibérico
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 Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
Métodos Para La Clasificación De La Materia Prima
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
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
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
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
Condiciones Del Procesado Que Favorecen El Desarrollo Del Flavor: Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
Condiciones Del Procesado Que Favorecen El Desarrollo Del Flavor: Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
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
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
La Grasa Intramuscular Y La Calidad Del Jamón
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
La Grasa Intramuscular Y La Calidad Del Jamón
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
La Grasa Intramuscular Y La Calidad Del Jamón
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
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
Recognizing Marbling In Iberian Ham
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Recognizing Marbling In Iberian Ham
Could Machine Vision Replace Chemical Procedure To Evaluate Fat Content In Iberian Pig Meat? An Experimental Study
Recognizing Marbling In Iberian Ham
Could Machine Vision Replace Chemical Procedure To Evaluate Fat Content In Iberian Pig Meat? An Experimental Study
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Could Machine Vision Replace Chemical Procedure To Evaluate Fat Content In Iberian Pig Meat? An Experimental Study
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
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
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos 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
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
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
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
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