PUBLICACIÓN

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Sanchez del Pulgar J., Gazquez A., Ruiz-Carrascal J.

2012 MEAT SCIENCE

Food Science (Q1)

JCR: 2.754

SJR: 1.617

CITAS

260

DOI

10.1016/j.meatsci.2011.11.024

EID

2-s2.0-84355161380

ISSN

0309-1740

BIBTEX

@article{Gázquez2012,title = {Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time},journal = {Meat Science},year = {2012},volume = {90},number = {3},pages = {828-835},author = {S{\'a}nchez del Pulgar, J. and G{\'a}zquez, A. and Ruiz-Carrascal, J.}}

AUTORES DE LA UEX

Jorge Ruiz Carrascal

OTRAS PUBLICACIONES DE INTERÉS

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Anatomía Patológica General Veterinaria
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Analysis Of Volatile Molecules In Iberian Dry-Cured Loins As Affected By Genetic, Feeding Systems And Ingredients
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Manual Práctico De Histología Veterinaria
Aroma Profile Of A Collection Of Near-Isogenic Lines Of Melon (Cucumis Melo L.)
Manual Práctico De Histología Veterinaria
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Manual Práctico De Histología Veterinaria
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Influence Of Pre-Cure Freezing Of Iberian Hams On Lipolytic Changes And Lipid Oxidation
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Volatile Compounds Of Experimental Liver Pâté From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Liver Pâté From Pigs Fed Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
La Serena, Un Paisaje Gastronómico
Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
La Serena, Un Paisaje Gastronómico
La Mesa De La España Cervantina
La Serena, Un Paisaje Gastronómico
La Mesa De La España Cervantina
La Mesa De La España Cervantina
La Mesa De La España Cervantina
La Mesa De La España Cervantina
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
La Mesa De La España Cervantina
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
Histopathological And Immunohistochemical Findings In The Lungs Of Pigs Infected Experimentally With Mycoplasma Hyopneumoniae
Efecto De La Estirpe Duroc Utilizada En Los Cruces De Cerdo Ibérico Sobre La Calidad De La Canal Y De La Carne
Histopathological And Immunohistochemical Findings In The Lungs Of Pigs Infected Experimentally With Mycoplasma Hyopneumoniae
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
Histopathological And Immunohistochemical Findings In The Lungs Of Pigs Infected Experimentally With Mycoplasma Hyopneumoniae
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
Effect Of Pasture On Chestnut Or Acorn On Fatty Acid Composition And Aromatic Profile Of Fat Of Cinta Senese Dry-Cured Ham
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Determination Of Polycyclic Aromatic Hydrocarbons In Solid-Matrix Foods Using A Non-Destructive Method
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Effect Of Dietary Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids On The Meat Composition And Quality Traits Of Dry-Cured Loin
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Comparison Of Different Methods For Total Lipid Quantification In Meat And Meat Products
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso Alto Oleico
Fatty Acid Composition And Oxidative Susceptibility Of Fresh Loin And Liver From Pigs Fed Conjugated Linoleic Acid In Combination With Monounsaturated Fatty Acids
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso Alto Oleico
Analysis Of Phospholipids In Muscle Foods
Perfil De Ácidos Grasos De La Grasa Subcutánea E Intramuscular De Cerdos Ibéricos Cebados En Montanera Y Con Pienso Alto Oleico
Analysis Of Phospholipids In Muscle Foods
Alimentos De Cáceres: Las Denominaciones De Origen E Indicaciones Geográficas De La Provincia De Cáceres
Analysis Of Phospholipids In Muscle Foods
Alimentos De Cáceres: Las Denominaciones De Origen E Indicaciones Geográficas De La Provincia De Cáceres
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
Alimentos De Cáceres: Las Denominaciones De Origen E Indicaciones Geográficas De La Provincia De Cáceres
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
I+d+i: Aplicación A La Gastronomía
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
I+d+i: Aplicación A La Gastronomía
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
I+d+i: Aplicación A La Gastronomía
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Partial Replacement Of Pork Fat By Conjugated Linoleic Acid And/or Olive Oil In Liver Pâtés: Effect On Physicochemical Characteristics And Oxidative Stability
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Ingredients
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Ingredients
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Ingredients
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Analysis Of Phospholipids In Muscle Foods
Influence Of A Severe Reduction Of The Feeding Level During The Period Immediately Prior To Free-Range Fattening On Performance And Fat Quality In Iberian Pigs
Analysis Of Phospholipids In Muscle Foods
Analysis Of Phospholipids In Muscle Foods
Analysis Of Phospholipids In Muscle Foods
Analysis Of Phospholipids In Muscle Foods
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Analysis Of Phospholipids In Muscle Foods
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Stereospecific Analysis Of Phospholipid Classes In Skeletal Muscle From Rats Fed Different Fat Sources
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Improvement Of A Solid Phase Extraction Method For Separation Of Animal Muscle Phospholipid Classes
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Atlas Práctico De Histología Veterinaria
Sensory Characteristics Of Iberian Dry-Cured Loins: Influence Of Crossbreeding And Rearing System
Atlas Práctico De Histología Veterinaria
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Atlas Práctico De Histología Veterinaria
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Preference And Juiciness Of Iberian Dry-Cured Loin As Affected By Intramuscular Fat Content, Crossbreeding And Rearing System
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Phospholipid Oxidation, Non-Enzymatic Browning Development And Volatile Compounds Generation In Model Systems Containing Liposomes From Porcine Longissimus Dorsi And Selected Amino Acids
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Changes In The Fatty Acid Profile Of The Subcutaneous Fat Of Swine Throughout Fattening As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Age At The Beginning Of The Fattening Period Of Iberian Pigs Under Free-Range Conditions Affects Growth, Carcass Characteristics And The Fatty Acid Profile Of Lipids
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Fatty Acids Profile Of The Subcutaneous Backfat Layers From Iberian Pigs Raised Under Free-Range Conditions
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Analysis Of Polycyclic Aromatic Hydrocarbons In Solid Matrixes By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Stereospecific Analysis Of Phospholipid Classes In Rat Muscle
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
Características Sensoriales Y De Preferencia Del Lomo Curado De Cerdo Ibérico: Influencia De La Raza, De La Alimentación Y Del Contenido En Gim.
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Calidad De La Carne De Caza
On-Site Analysis Of Volatile Nitrosamines In Food Model Systems By Solid-Phase Microextraction Coupled To A Direct Extraction Device
Calidad De La Carne De Caza
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Calidad De La Carne De Caza
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Los Principios Del Corpus Hipocraticum En El Regimen Sanitatis Animalis Del Bajomedioevo
Analysis Of Volatile Nitrosamines From A Model System Using Spme-Ded At Different Temperatures And Times Of Extraction
Los Principios Del Corpus Hipocraticum En El Regimen Sanitatis Animalis Del Bajomedioevo
Protein And Lipid Oxidation In Longissimus Dorsi And Dry Cured Loin From Iberian Pigs As Affected By Crossbreeding And Diet
Los Principios Del Corpus Hipocraticum En El Regimen Sanitatis Animalis Del Bajomedioevo
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 Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acid Content On Pig Muscle And Adipose Tissue Lipase And Esterase Activity
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Conversaciones Con Un Gastrónomo
Análisis Sensorial De Lomo Curado Procedente De Distintas Estirpes De Cerdo Ibérico.
Conversaciones Con Un Gastrónomo
Evaluación De La Calidad Sensorial Del Jamón Curado
Conversaciones Con Un Gastrónomo
Evaluación De La Calidad Sensorial Del Jamón Curado
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Evaluación De La Calidad Sensorial Del Jamón Curado
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Calidad De La Carne De Razas Bovinas Autóctonas
Alimentación Y Calidad Sensorial En Cerdos Destinados A La Obtención De Productos Cárnicos De Calidad Diferenciada
Calidad De La Carne De Razas Bovinas Autóctonas
Calidad De La Carne De Cordero Y Cabrito
Calidad De La Carne De Razas Bovinas Autóctonas
Calidad De La Carne De Cordero Y Cabrito
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Calidad De La Carne De Cordero Y Cabrito
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Análisis De Hidrocarburos Policíclicos Aromáticos Y Nitrosaminas En Sistemas Modelo De Gelatina Mediante Spme-Ded
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
Improvement Of Dry-Cured Iberian Ham Quality Characteristics Through Modifications Of Dietary Fat Composition And Supplementation With Vitamin E
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
Effects Of Feeding In Free-Range Conditions Or In Confinement With Different Dietary Mufa/pufa Ratios And Α-Tocopheryl Acetate, On Antioxidants Accumulation And Oxidative Stability In Iberian Pigs
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Nitratos, Nitritos Y Nitrosaminas En Productos Cárnicos (Ii). Estrategias De Actuación Y Métodos De Análisis De Nitrosaminas
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Sistema Endocrino
Quality Characteristics Of Fresh Meat From Pigs Of The Gascon Breed
Sistema Endocrino
Las Armas Biológicas: El Instrumento Más Deletéreo De La Cuarta Guerra Mundial : Discurso Para La Recepción Pública Del Académico Electo Profesor Dr. D. Santiago Vadillo Machota, Leído El Día 8 De Junio De 2004 Y Contestación Por El Académico Numerario Excmo. Sr. D. Anton
Sistema Endocrino
Las Armas Biológicas: El Instrumento Más Deletéreo De La Cuarta Guerra Mundial : Discurso Para La Recepción Pública Del Académico Electo Profesor Dr. D. Santiago Vadillo Machota, Leído El Día 8 De Junio De 2004 Y Contestación Por El Académico Numerario Excmo. Sr. D. Anton
El Núcleo. División Celular. Manifestaciones Vitales De La Célula
Las Armas Biológicas: El Instrumento Más Deletéreo De La Cuarta Guerra Mundial : Discurso Para La Recepción Pública Del Académico Electo Profesor Dr. D. Santiago Vadillo Machota, Leído El Día 8 De Junio De 2004 Y Contestación Por El Académico Numerario Excmo. Sr. D. Anton
El Núcleo. División Celular. Manifestaciones Vitales De La Célula
Tejido Nervioso
El Núcleo. División Celular. Manifestaciones Vitales De La Célula
Tejido Nervioso
Aparato Digestivo
Tejido Nervioso
Aparato Digestivo
Tratado De Histología Veterinaria
Aparato Digestivo
Tratado De Histología Veterinaria
Sistema Circulatorio
Tratado De Histología Veterinaria
Sistema Circulatorio
Las Ciencias Citología E Histología. La Célula. El Citoplasma
Sistema Circulatorio
Las Ciencias Citología E Histología. La Célula. El Citoplasma
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Las Ciencias Citología E Histología. La Célula. El Citoplasma
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 Jamón En La Gastronomía Española
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 Jamón En La Gastronomía Española
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
El Jamón En La Gastronomía Española
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Mejora De Las Características Del Jamón Curado A Través De La Alimentación
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Volatile Compounds In Iberian Dry-Cured Loin
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Presence Of Immunoglobulins And Antigens In Serum, Lung And Small Intestine In Ascaris Suum Infected And Immunised Pigs
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Presence Of Immunoglobulins And Antigens In Serum, Lung And Small Intestine In Ascaris Suum Infected And Immunised Pigs
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Presence Of Immunoglobulins And Antigens In Serum, Lung And Small Intestine In Ascaris Suum Infected And Immunised Pigs
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
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
Study Of The Effect Of Different Fiber Coatings And Extraction Conditions On Dry Cured Ham Volatile Compounds Extracted By Solid-Phase Microextraction (Spme)
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Comparison Of Simultaneous Distillation Extraction (Sde) And Solid-Phase Microextraction (Spme) For The Analysis Of Volatile Compounds In Dry-Cured Ham
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Hibridación In Situ Del Virus Respiratorio Syncytial Bovino En Pulmón De Cordero A Diferentes Tiempos Postinfección
Estudio De Predictores De Calidad De Carne Fresca De Cuatro Estirpes De Cerdo Ibérico Destinadas A La Elaboración De Productos Curados
Hibridación In Situ Del Virus Respiratorio Syncytial Bovino En Pulmón De Cordero A Diferentes Tiempos Postinfección
Calidad De La Carne De Cerdo Ibérico
Hibridación In Situ Del Virus Respiratorio Syncytial Bovino En Pulmón De Cordero A Diferentes Tiempos Postinfección
Calidad De La Carne De Cerdo Ibérico
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Calidad De La Carne De Cerdo Ibérico
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Oxidative And Lipolytic Deterioration Of Different Muscles From Free-Range Reared Iberian Pigs Under Refrigerated Storage
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Physicochemical Characteristics Of Three Muscles From Free-Range Reared Iberian Pigs Slaughtered At 90 Kg Live Weight
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Immunohistochemical Distribution Of Antigens In Liver Of Infected And Immunized Pigs With Ascaris Suum
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Immunohistochemical Distribution Of Antigens In Liver Of Infected And Immunized Pigs With Ascaris Suum
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Immunohistochemical Distribution Of Antigens In Liver Of Infected And Immunized Pigs With Ascaris Suum
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Day-Night Changes In Plasma Melatonin Levels, Synaptophysin Expression And Ultrastructural Properties Of Pinealocytes In Developing Female Sheep Under Natural Long And Short Photoperiods
Effect Of Vitamin E Supplementation And Partial Substitution Of Poly- With Mono-Unsaturated Fatty Acids In Pig Diets On Muscle, And Microsome Extract Α-Tocopherol Concentration And Lipid Oxidation
Day-Night Changes In Plasma Melatonin Levels, Synaptophysin Expression And Ultrastructural Properties Of Pinealocytes In Developing Female Sheep Under Natural Long And Short Photoperiods
Postnatal Development Of Female Sheep Pineal Gland Under Natural Inhibitory Photoperiods: An Immunocytochemical And Physiological (Melatonin Concentration) Study
Day-Night Changes In Plasma Melatonin Levels, Synaptophysin Expression And Ultrastructural Properties Of Pinealocytes In Developing Female Sheep Under Natural Long And Short Photoperiods
Postnatal Development Of Female Sheep Pineal Gland Under Natural Inhibitory Photoperiods: An Immunocytochemical And Physiological (Melatonin Concentration) Study
Bovine Respiratory Syncytial Virus In-Situ Hybridization From Sheep Lungs At Different Times Postinfection
Postnatal Development Of Female Sheep Pineal Gland Under Natural Inhibitory Photoperiods: An Immunocytochemical And Physiological (Melatonin Concentration) Study
Bovine Respiratory Syncytial Virus In-Situ Hybridization From Sheep Lungs At Different Times Postinfection
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
Bovine Respiratory Syncytial Virus In-Situ Hybridization From Sheep Lungs At Different Times Postinfection
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
La Cocina En Tiempos Del Arcipreste De Hita
Magnetic Resonance Imaging As A Predictive Tool For Sensory Characteristics And Intramuscular Fat Content Of Dry-Cured Loin
La Cocina En Tiempos Del Arcipreste De Hita
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
La Cocina En Tiempos Del Arcipreste De Hita
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Free-Range Rearing Increases (N-3) Polyunsaturated Fatty Acids Of Neutral And Polar Lipids In Swine Muscles
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Lesions Induced By 2,4-D And Chlorpyrifos In Tench (Tinca Tinca L.): Implication In Toxicity Studies
Emulsion Stability And Water Uptake Ability Of Chicken Breast Muscle Proteins As Affected By Microbial Transglutaminase
Lesions Induced By 2,4-D And Chlorpyrifos In Tench (Tinca Tinca L.): Implication In Toxicity Studies
Lymphoma In A Rabbit: Histopathological And Immunohistochemical Findings
Lesions Induced By 2,4-D And Chlorpyrifos In Tench (Tinca Tinca L.): Implication In Toxicity Studies
Lymphoma In A Rabbit: Histopathological And Immunohistochemical Findings
Tecnología Del Salazonado Del Jamón Ibérico
Lymphoma In A Rabbit: Histopathological And Immunohistochemical Findings
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Métodos Para La Clasificación De La Materia Prima
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Ultrastructural Study Of Ovine Pulmonary Pasteurellosis: Nvolvement Of Neutrophils And Macrophages
New Device For Direct Extraction Of Volatiles In Solid Samples Using Spme
Ultrastructural Study Of Ovine Pulmonary Pasteurellosis: Nvolvement Of Neutrophils And Macrophages
Ultrastructural Study Of Ovine Pulmonary Pasteurellosis: Involvement Of Neutrophils And Macrophages
Ultrastructural Study Of Ovine Pulmonary Pasteurellosis: Nvolvement Of Neutrophils And Macrophages
Ultrastructural Study Of Ovine Pulmonary Pasteurellosis: Involvement Of Neutrophils And Macrophages
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Ultrastructural Study Of Ovine Pulmonary Pasteurellosis: Involvement Of Neutrophils And Macrophages
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Perspectivas Actuales Para La Diferenciación De La Alimentación En Los Jamones De Cerdo Ibérico
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Effect Of Free-Range Rearing And Α-Tocopherol And Copper Supplementation On Fatty Acid Profiles And Susceptibility To Lipid Oxidation Of Fresh Meat From Iberian Pigs
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
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
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Características Físico- Químicas De La Carne De Cerdo Ibérico Con Destino Al Consumo En Fresco: Cerdo De Primor.
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Porcus, Puerco, Cerdo: El Cerdo En La Gastronomía Española
Carne De Cerdo De Primor: Cambios Lipolíticos Y Oxidativos En Tres Músculos Diferentes Durante El Almacenamiento O Refrigeración.
Porcus, Puerco, Cerdo: El Cerdo En La Gastronomía Española
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
Porcus, Puerco, Cerdo: El Cerdo En La Gastronomía Española
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Lesiones Renales En La Tenca, “tinca Tinca” (L.) Tras La Exposición A Clorpirifós
Development Of Meat And Carcass Quality Characteristics In Iberian Pigs Reared Outdoors
Lesiones Renales En La Tenca, “tinca Tinca” (L.) Tras La Exposición A Clorpirifós
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Lesiones Renales En La Tenca, “tinca Tinca” (L.) Tras La Exposición A Clorpirifós
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Dry Cured Iberian Ham Non-Volatile Components As Affected By The Length Of The Curing Process
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Unsaponifiable Fraction And N-Alkane Profile Of Subcutaneous Fat From Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
Oxidative And Lipolytic Changes During Ripening Of Iberian Hams As Affected By Feeding Regime: Extensive Feeding And Alpha-Tocopheryl Acetate Supplementation
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
2,4-D Treatment In Tench (Tinca Tinca L.): Pathological Processes On The Excretory Kidney
Effect Of Α—tocopheryl Acetate Supplementation And The Extensive Feeding Of Pigs On The Volatile Aldehydes During The Maturation Of Iberian Ham
2,4-D Treatment In Tench (Tinca Tinca L.): Pathological Processes On The Excretory Kidney
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
2,4-D Treatment In Tench (Tinca Tinca L.): Pathological Processes On The Excretory Kidney
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Muscle Fibre Types In Iberian Pigs: Influence Of Crossbreeding With Duroc Breed And Rearing Conditions
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Productos Del Cerdo Ibérico.
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Productos Del Cerdo Ibérico.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Productos Del Cerdo Ibérico.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Presence Of Pigment In The Ovine Pineal Gland During Embryonic Development
Headspace Solid Phase Microextraction For The Analysis Of Volatiles In A Meat Product: Dry-Cured Iberian Ham
Presence Of Pigment In The Ovine Pineal Gland During Embryonic Development
Productos De Calidad Del Cerdo Ibérico
Presence Of Pigment In The Ovine Pineal Gland During Embryonic Development
Productos De Calidad Del Cerdo Ibérico
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Productos De Calidad Del Cerdo Ibérico
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Prediction Of The Feeding Background Of Iberian Pigs Using The Fatty Acid Profile Of Subcutaneous, Muscle And Hepatic Fat
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Effect Of Feeding Diets High In Monounsaturated Fatty Acids And Α-Tocopheryl Acetate To Rabbits On Resulting Carcass Fatty Acid Profile And Lipid Oxidation
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influencia De La Alimentación Sobre Las Características Y Composición De La Grasa Subcutánea Y Hepática Del Cerdo Ibérico
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Estudio De Parámetros Sensoriales Y Físico-Químicos Implicados En La Calidad Del Jamón Ibérico
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Influence Of Finishing Diet On Fatty Acid Profiles Of Intramuscular Lipids, Triglycerides And Phospholipids In Muscles Of The Iberian Pig
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Pathological Study Of Experimentally Induced Bovine Respiratory Syncytial Viral Infection In Lambs
Measuring Sensorial Quality Of Iberian Ham By Rasch Model
Pathological Study Of Experimentally Induced Bovine Respiratory Syncytial Viral Infection In Lambs
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Pathological Study Of Experimentally Induced Bovine Respiratory Syncytial Viral Infection In Lambs
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Lesions In Lambs Experimentally Infected With Bovine Respiratory Syncytial Virus
Evaluación De La Calidad Sensorial Del Jamón Ibérico
Lesions In Lambs Experimentally Infected With Bovine Respiratory Syncytial Virus
Spontaneous Bovine Respiratory Syncytial Virus Infection In Goats: Pathological Findings
Lesions In Lambs Experimentally Infected With Bovine Respiratory Syncytial Virus
Spontaneous Bovine Respiratory Syncytial Virus Infection In Goats: Pathological Findings
Trenbolone Acetate Induced Changes In The Genital Tract Of Male Pigs
Spontaneous Bovine Respiratory Syncytial Virus Infection In Goats: Pathological Findings
Trenbolone Acetate Induced Changes In The Genital Tract Of Male Pigs
Ontogeny And Distribution Of Gastrin Cells In The Gastrointestinal Tract Of The Sheep.
Trenbolone Acetate Induced Changes In The Genital Tract Of Male Pigs
Ontogeny And Distribution Of Gastrin Cells In The Gastrointestinal Tract Of The Sheep.
Experimental Reproduction Of Acute Pneumonic Pasteurellosis In Rabbits
Ontogeny And Distribution Of Gastrin Cells In The Gastrointestinal Tract Of The Sheep.
Experimental Reproduction Of Acute Pneumonic Pasteurellosis In Rabbits
Location Of Bovine Respiratory Syncytial Virus Antigens In The Lung Of Experimentally-Infected Lambs: Comparative Study Using Indirect Fluorescent Antibody Test, Avidin-Biotin-Peroxidase Complex And Transmission Electron Microscopy.
Experimental Reproduction Of Acute Pneumonic Pasteurellosis In Rabbits
Location Of Bovine Respiratory Syncytial Virus Antigens In The Lung Of Experimentally-Infected Lambs: Comparative Study Using Indirect Fluorescent Antibody Test, Avidin-Biotin-Peroxidase Complex And Transmission Electron Microscopy.
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Location Of Bovine Respiratory Syncytial Virus Antigens In The Lung Of Experimentally-Infected Lambs: Comparative Study Using Indirect Fluorescent Antibody Test, Avidin-Biotin-Peroxidase Complex And Transmission Electron Microscopy.
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Changes In The Coxofemoral Articular Cartilage In Wistar Rats After Systemic Administration Of Corticoids
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Changes In The Coxofemoral Articular Cartilage In Wistar Rats After Systemic Administration Of Corticoids
Experimental Induction Of Biliary Cystadenoma In Rats: A Morphological Study
Changes In The Coxofemoral Articular Cartilage In Wistar Rats After Systemic Administration Of Corticoids
Experimental Induction Of Biliary Cystadenoma In Rats: A Morphological Study
Adenocarcinoma Of The Ethmoid Olfactory Mucosa: A Histopathological And Ultrastructural Study With Evidence Of Virus-Like Particles.
Experimental Induction Of Biliary Cystadenoma In Rats: A Morphological Study
Adenocarcinoma Of The Ethmoid Olfactory Mucosa: A Histopathological And Ultrastructural Study With Evidence Of Virus-Like Particles.
Adenocarcinoma Of The Ethmoid Olfactory Mucosa: A Histopathological And Ultrastructural Study With Evidence Of Virus‐like Particles
Adenocarcinoma Of The Ethmoid Olfactory Mucosa: A Histopathological And Ultrastructural Study With Evidence Of Virus-Like Particles.
Adenocarcinoma Of The Ethmoid Olfactory Mucosa: A Histopathological And Ultrastructural Study With Evidence Of Virus‐like Particles
Structural Study Of Spongiosa Tissue In Growing Sheep
Adenocarcinoma Of The Ethmoid Olfactory Mucosa: A Histopathological And Ultrastructural Study With Evidence Of Virus‐like Particles
Structural Study Of Spongiosa Tissue In Growing Sheep
Patología Veterinaria
Structural Study Of Spongiosa Tissue In Growing Sheep
Patología Veterinaria
Experimental Lead Nitrate Poisoning: Microscopic And Ultrastructural Study Of The Gills Of Tench (Tinca Tinca, L.)
Patología Veterinaria
Experimental Lead Nitrate Poisoning: Microscopic And Ultrastructural Study Of The Gills Of Tench (Tinca Tinca, L.)
Structural And Ultrastructural Differentiation Of Cell Types In The Gills Of The Tench (Tinca Tinca, L.)
Experimental Lead Nitrate Poisoning: Microscopic And Ultrastructural Study Of The Gills Of Tench (Tinca Tinca, L.)
Structural And Ultrastructural Differentiation Of Cell Types In The Gills Of The Tench (Tinca Tinca, L.)
La Implantación Del Nervio Cubital En El Músculo Extensor Digital Común Como Tratamiento De La Parálisis Radialmotora En El Perro
Structural And Ultrastructural Differentiation Of Cell Types In The Gills Of The Tench (Tinca Tinca, L.)
La Implantación Del Nervio Cubital En El Músculo Extensor Digital Común Como Tratamiento De La Parálisis Radialmotora En El Perro
Glomerular Filtration Barrier In Experimental Endotoxin Shock: A Histopathological And Physiopathological Study
La Implantación Del Nervio Cubital En El Músculo Extensor Digital Común Como Tratamiento De La Parálisis Radialmotora En El Perro
Glomerular Filtration Barrier In Experimental Endotoxin Shock: A Histopathological And Physiopathological Study
A Histopathological And Morphometrical Study Of Femur Head Cartilage In Wistar Rats Treated With Prednisolone
Glomerular Filtration Barrier In Experimental Endotoxin Shock: A Histopathological And Physiopathological Study
A Histopathological And Morphometrical Study Of Femur Head Cartilage In Wistar Rats Treated With Prednisolone
Effects Of Neonatal Androgenization On Growth And Carcass Composition In Female Mice
A Histopathological And Morphometrical Study Of Femur Head Cartilage In Wistar Rats Treated With Prednisolone
Effects Of Neonatal Androgenization On Growth And Carcass Composition In Female Mice
La Necropsia En Los Mamíferos Domésticos.
Effects Of Neonatal Androgenization On Growth And Carcass Composition In Female Mice
La Necropsia En Los Mamíferos Domésticos.
Estudio Estructural Y Ultraestructural Del Parenquima Renal Hematopoyetico En La Tenca (Tinca Tinca, L.)
La Necropsia En Los Mamíferos Domésticos.
Estudio Estructural Y Ultraestructural Del Parenquima Renal Hematopoyetico En La Tenca (Tinca Tinca, L.)
Comportamiento Histológico De Las Células A Y Na En El Shock Endotóxico Experimental
Estudio Estructural Y Ultraestructural Del Parenquima Renal Hematopoyetico En La Tenca (Tinca Tinca, L.)
Comportamiento Histológico De Las Células A Y Na En El Shock Endotóxico Experimental
Linfosarcoma Transmisible Venéreo Canino: Presentación Inguinal En Un Pastor Alemán Adulto
Comportamiento Histológico De Las Células A Y Na En El Shock Endotóxico Experimental
Linfosarcoma Transmisible Venéreo Canino: Presentación Inguinal En Un Pastor Alemán Adulto
El Shock: Un Problema Viejo Y Nuevo
Linfosarcoma Transmisible Venéreo Canino: Presentación Inguinal En Un Pastor Alemán Adulto
El Shock: Un Problema Viejo Y Nuevo
Structural And Ultrastructural Study Of The Kidney Of The Tench, Tinca Tinca L., After Experimental Poisoning By The Absorption Of Lead Nitrate
El Shock: Un Problema Viejo Y Nuevo
Structural And Ultrastructural Study Of The Kidney Of The Tench, Tinca Tinca L., After Experimental Poisoning By The Absorption Of Lead Nitrate
Glomerular Histopathology Of The Contralateral Kidney In Experimental Unilateral Hydronephrosis.
Structural And Ultrastructural Study Of The Kidney Of The Tench, Tinca Tinca L., After Experimental Poisoning By The Absorption Of Lead Nitrate
Glomerular Histopathology Of The Contralateral Kidney In Experimental Unilateral Hydronephrosis.
Morphopathology Of The Adenohypophysis Of Chickens In Shock Induced By Escherichia Coli.
Glomerular Histopathology Of The Contralateral Kidney In Experimental Unilateral Hydronephrosis.
Morphopathology Of The Adenohypophysis Of Chickens In Shock Induced By Escherichia Coli.
Alteraciones Morfológicas Del Tiroides De Ratas Wistar Macho, Tratadas Con Estradiol Y Acetato De Trenbolona
Morphopathology Of The Adenohypophysis Of Chickens In Shock Induced By Escherichia Coli.
Alteraciones Morfológicas Del Tiroides De Ratas Wistar Macho, Tratadas Con Estradiol Y Acetato De Trenbolona
Criptococosis Espontánea En Palomo
Alteraciones Morfológicas Del Tiroides De Ratas Wistar Macho, Tratadas Con Estradiol Y Acetato De Trenbolona
Criptococosis Espontánea En Palomo
A Light Microscopic And Ultrastructural Study Of The Adrenal Cortex In Cows Suffering From Lung Tuberculosis
Criptococosis Espontánea En Palomo
A Light Microscopic And Ultrastructural Study Of The Adrenal Cortex In Cows Suffering From Lung Tuberculosis
Alteraciones Morfológicas Del Riñón En La Enfermedad Del Gumboro
A Light Microscopic And Ultrastructural Study Of The Adrenal Cortex In Cows Suffering From Lung Tuberculosis
Alteraciones Morfológicas Del Riñón En La Enfermedad Del Gumboro
Aportaciones Al Estudio Ultraestructural De La Médula Adrenal De Ratón Blanco (Mus Musculus)
Alteraciones Morfológicas Del Riñón En La Enfermedad Del Gumboro
Aportaciones Al Estudio Ultraestructural De La Médula Adrenal De Ratón Blanco (Mus Musculus)
Alteraciones Morfológicas De La Vaina De Mielina, A Nivel Del Sistema Nervioso Central En La Enfermedad De Newscastle
Aportaciones Al Estudio Ultraestructural De La Médula Adrenal De Ratón Blanco (Mus Musculus)
Alteraciones Morfológicas De La Vaina De Mielina, A Nivel Del Sistema Nervioso Central En La Enfermedad De Newscastle
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
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