PUBLICACIÓN

Agricultural Engineering Students’ Segmentation in Relation to Their Attitudes towards English-Medium Instruction

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Carrapiso A.I., Gonzalez E., Petron M.J., Perez-Nevado F., Gaspar P.

2023 Education Sciences

Computer Science (miscellaneous) (Q2), Computer Science Applications (Q2), Developmental and Educational Psychology (Q2), Education (Q2), Public Administration (Q2), Physical Therapy, Sports Therapy and Rehabilitation (Q2)

JCR: 2.5

SJR: 0.669

CITAS

1

DOI

10.3390/educsci13020121

EID

2-s2.0-85148586077

EISSN

2227-7102

AUTORES DE LA UEX

Ana Isabel Carrapiso Martínez
Paula Gaspar García
María Jesús Petrón Testón
Francisco Pérez Nevado
María Elena González Sánchez

OTRAS PUBLICACIONES DE INTERÉS

Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Enhancing Nutrient Profile And Reducing Acrylamide In California-Style Table Olives With Cassia Grandis Fortification
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Enhancing Nutrient Profile And Reducing Acrylamide In California-Style Table Olives With Cassia Grandis Fortification
Assessment Of Greenhouse Gas Emissions And Carbon Sequestration In Dairy Goat Farming Systems In Northern Extremadura, Spain
Enhancing Nutrient Profile And Reducing Acrylamide In California-Style Table Olives With Cassia Grandis Fortification
Assessment Of Greenhouse Gas Emissions And Carbon Sequestration In Dairy Goat Farming Systems In Northern Extremadura, Spain
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Assessment Of Greenhouse Gas Emissions And Carbon Sequestration In Dairy Goat Farming Systems In Northern Extremadura, Spain
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
How Do Farm And Farmer Attributes Explain Perceived Resilience?
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
How Do Farm And Farmer Attributes Explain Perceived Resilience?
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
How Do Farm And Farmer Attributes Explain Perceived Resilience?
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)
Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions
Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)
Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions
Stakeholders' Perception On The Role Of Extensive Livestock Farming In The Fight Against Climate Change
Effect Of Protein-Restricted Diet During Growing Period On Performance And Carcass Quality Traits Of Duroc X Iberian Crossbred Barrows Under Different Management Conditions
Stakeholders' Perception On The Role Of Extensive Livestock Farming In The Fight Against Climate Change
Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
Stakeholders' Perception On The Role Of Extensive Livestock Farming In The Fight Against Climate Change
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”)
Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy
High-Hydrostatic-Pressure-Stabilized White Grape Pomace To Improve The Oxidative Stability Of Dry-Cured Sausages (“salchichón”)
Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
Prediction Of Fatty Acid Composition In Intact And Minced Fat Of European Autochthonous Pigs Breeds By Near Infrared Spectroscopy
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
High-Pressure Processing Applied To Sliced Dry-Cured Iberian Loin: Effect Of Category, Company, And Storage Temperature
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
High-Pressure Processing Applied To Sliced Dry-Cured Iberian Loin: Effect Of Category, Company, And Storage Temperature
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
High-Pressure Processing Applied To Sliced Dry-Cured Iberian Loin: Effect Of Category, Company, And Storage Temperature
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Characteristics, Lipogenic Enzyme Activity, And Fatty Acid Composition Of Muscles In The Iberian Pig: Effects Of Protein Restriction And Free-Range Feeding
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Pathogenesis Of Fungal Infections
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Pathogenesis Of Fungal Infections
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Pathogenesis Of Fungal Infections
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value
New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Fattening Iberian Pigs Indoors Vs. Outdoors: Production Performance And Market Value
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Use Of Mixed Cultures For The Production Of Grape–plum Low-Alcohol Fermented Beverages
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Use Of Mixed Cultures For The Production Of Grape–plum Low-Alcohol Fermented Beverages
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
Use Of Mixed Cultures For The Production Of Grape–plum Low-Alcohol Fermented Beverages
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation
Effect Of High Hydrostatic Pressure In The Storage Of Spanish-Style Table Olive Fermented With Olive Leaf Extract And Saccharomyces Cerevisiae
Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation
Effect Of High Hydrostatic Pressure In The Storage Of Spanish-Style Table Olive Fermented With Olive Leaf Extract And Saccharomyces Cerevisiae
Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System
Effect Of High Hydrostatic Pressure In The Storage Of Spanish-Style Table Olive Fermented With Olive Leaf Extract And Saccharomyces Cerevisiae
Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Inclusion Of Olive By-Products In Growing Diets Causes Minor Effects On Meat Quality Of Iberian Pigs Fattened In A Traditional System
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex
A Biosecurity Survey On Iberian Pig Farms In Spain: Farmers' Attitudes Towards The Implementation Of Measures And Investment
Los Objetivos De Desarrollo Sostenible (Ods) En Títulos De Máster: Percepción De Los Alumnos De Laescuela De Ingenierías Agrarias De La Uex
A Biosecurity Survey On Iberian Pig Farms In Spain: Farmers' Attitudes Towards The Implementation Of Measures And Investment
What Effect Does The Presence Of Sustainability And Traceability Certifications Have On Consumers Of Traditional Meat Products? The Case Of Iberian Cured Products In Spain
A Biosecurity Survey On Iberian Pig Farms In Spain: Farmers' Attitudes Towards The Implementation Of Measures And Investment
What Effect Does The Presence Of Sustainability And Traceability Certifications Have On Consumers Of Traditional Meat Products? The Case Of Iberian Cured Products In Spain
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
What Effect Does The Presence Of Sustainability And Traceability Certifications Have On Consumers Of Traditional Meat Products? The Case Of Iberian Cured Products In Spain
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
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 Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
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
Effects Of Different Controlled Temperatures On Spanish-Style Fermentation Processes Of Olives
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Effects Of Different Controlled Temperatures On Spanish-Style Fermentation Processes Of Olives
Consequences Of A Low Protein Diet On The Liver And Longissimus Dorsi Transcriptome Of Duroc × Iberian Crossbred Pigs
Effects Of Different Controlled Temperatures On Spanish-Style Fermentation Processes Of Olives
Consequences Of A Low Protein Diet On The Liver And Longissimus Dorsi Transcriptome Of Duroc × Iberian Crossbred Pigs
Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content
Consequences Of A Low Protein Diet On The Liver And Longissimus Dorsi Transcriptome Of Duroc × Iberian Crossbred Pigs
Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content
Enzymatic Activity And Process Of Initial Infection Of Guarana Plant (Paullinia Cupana) By Pathogenic And Endophytic Strains Of Colletotrichum Guaranicola
Comparative Transcriptome Profile Between Iberian Pig Varieties Provides New Insights Into Their Distinct Fat Deposition And Fatty Acids Content
Enzymatic Activity And Process Of Initial Infection Of Guarana Plant (Paullinia Cupana) By Pathogenic And Endophytic Strains Of Colletotrichum Guaranicola
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Enzymatic Activity And Process Of Initial Infection Of Guarana Plant (Paullinia Cupana) By Pathogenic And Endophytic Strains Of Colletotrichum Guaranicola
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Predicción De Los Parámetros De Cata De Jamón Ibérico Mediante Técnicas Instrumentales
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Chemical Composition And Functional Properties Of Dietary Fibre Concentrates From Winemaking By-Products: Skins, Stems And Lees
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Addition Of Grape Skin And Stems Extracts In Wines During The Storage To Reduce The Sulfur Dioxide: Impact On Red Wine Quality
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Assessment Of A Decision-Making Model In Meat Sheep Cooperatives In Sw Spain
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Assessment Of A Decision-Making Model In Meat Sheep Cooperatives In Sw Spain
Consumption Of Fresh Iberian Pork: Two-Stage Cluster For The Identification Of Segments Of Consumers According To Their Habits And Lifestyles
Assessment Of A Decision-Making Model In Meat Sheep Cooperatives In Sw Spain
Consumption Of Fresh Iberian Pork: Two-Stage Cluster For The Identification Of Segments Of Consumers According To Their Habits And Lifestyles
A Scenario-Based Analysis Of The Effect Of Carbon Pricing On Organic Livestock Farm Performance: A Case Study Of Spanish Dehesas And Rangelands
Consumption Of Fresh Iberian Pork: Two-Stage Cluster For The Identification Of Segments Of Consumers According To Their Habits And Lifestyles
A Scenario-Based Analysis Of The Effect Of Carbon Pricing On Organic Livestock Farm Performance: A Case Study Of Spanish Dehesas And Rangelands
Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase
A Scenario-Based Analysis Of The Effect Of Carbon Pricing On Organic Livestock Farm Performance: A Case Study Of Spanish Dehesas And Rangelands
Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase
Do Animal Slaughter Age And Pre-Cure Freezing Have A Significant Impact On The Quality Of Iberian Dry-Cured Pork Loin?
Performance And Carcass Quality Traits Of Iberian × Duroc Crossbred Pig Subject To Gender And Age At The Beginning Of The Free-Range Finishing Phase
Do Animal Slaughter Age And Pre-Cure Freezing Have A Significant Impact On The Quality Of Iberian Dry-Cured Pork Loin?
Effect Of Animal Age At Slaughter On The Muscle Fibres Of Longissimus Thoracis And Meat Quality Of Fresh Loin From Iberian × Duroc Crossbred Pig Under Two Production Systems
Do Animal Slaughter Age And Pre-Cure Freezing Have A Significant Impact On The Quality Of Iberian Dry-Cured Pork Loin?
Effect Of Animal Age At Slaughter On The Muscle Fibres Of Longissimus Thoracis And Meat Quality Of Fresh Loin From Iberian × Duroc Crossbred Pig Under Two Production Systems
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
Effect Of Animal Age At Slaughter On The Muscle Fibres Of Longissimus Thoracis And Meat Quality Of Fresh Loin From Iberian × Duroc Crossbred Pig Under Two Production Systems
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
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
Anti-Fungal Activity Of Phenolic Sweet Orange Peel Extract For Controlling Fungi Responsible For Post-Harvest Fruit Decay
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
Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality
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
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
Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Evaluation Of Phenolics And Acrylamide And Their Bioavailability In High Hydrostatic Pressure Treated And Fried Table Olives
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Antioxidants And Fatty Acid Deposition And Instrumental Colour As Affected By Subcutaneous Backfat Layers And Slaughtering Age Of Iberian X Duroc Crossed Pigs Under Montanera
Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives
Antioxidants And Fatty Acid Deposition And Instrumental Colour As Affected By Subcutaneous Backfat Layers And Slaughtering Age Of Iberian X Duroc Crossed Pigs Under Montanera
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
Antioxidants And Fatty Acid Deposition And Instrumental Colour As Affected By Subcutaneous Backfat Layers And Slaughtering Age Of Iberian X Duroc Crossed Pigs Under Montanera
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
Análisis Económico-Estructural De Explotaciones Ganaderas Ecológicas En Dehesas Y Pastizales De Extremadura
Variability In Subcutaneous Fat Composition Of Iberian Pigs Reared In Free-Range Conditions In The Southwest Of The Iberian Peninsula
Análisis Económico-Estructural De Explotaciones Ganaderas Ecológicas En Dehesas Y Pastizales De Extremadura
Contenido En Acrilamida En Aceitunas Negras Oxidadas Sin Líquido De Gobierno Y Tras La Realización De Lavados
Análisis Económico-Estructural De Explotaciones Ganaderas Ecológicas En Dehesas Y Pastizales De Extremadura
Contenido En Acrilamida En Aceitunas Negras Oxidadas Sin Líquido De Gobierno Y Tras La Realización De Lavados
Influencia Del Tiempo De Almacenamiento, Condiciones De Iluminación Y Tipo De Envase Sobre Los Parámetros Colorimétricos De Aceites De Oliva Virgen Extra De Las Variedades Arbequina Y Picual
Contenido En Acrilamida En Aceitunas Negras Oxidadas Sin Líquido De Gobierno Y Tras La Realización De Lavados
Influencia Del Tiempo De Almacenamiento, Condiciones De Iluminación Y Tipo De Envase Sobre Los Parámetros Colorimétricos De Aceites De Oliva Virgen Extra De Las Variedades Arbequina Y Picual
Understanding The Barriers And Exploring The Possibilities Of The Organic Livestock Sector In Dehesa Agroforestry Systems: A Multi-Actor Approach For Effective Diagnosis
Influencia Del Tiempo De Almacenamiento, Condiciones De Iluminación Y Tipo De Envase Sobre Los Parámetros Colorimétricos De Aceites De Oliva Virgen Extra De Las Variedades Arbequina Y Picual
Understanding The Barriers And Exploring The Possibilities Of The Organic Livestock Sector In Dehesa Agroforestry Systems: A Multi-Actor Approach For Effective Diagnosis
Views Of Farmers And Industrial Entrepreneurs On The Iberian Pig Quality Standard: An In-Depth Interview Research Study
Understanding The Barriers And Exploring The Possibilities Of The Organic Livestock Sector In Dehesa Agroforestry Systems: A Multi-Actor Approach For Effective Diagnosis
Views Of Farmers And Industrial Entrepreneurs On The Iberian Pig Quality Standard: An In-Depth Interview Research Study
Creating Market Opportunities In Rural Areas Through The Development Of A Brand That Conveys Sustainable And Environmental Values
Views Of Farmers And Industrial Entrepreneurs On The Iberian Pig Quality Standard: An In-Depth Interview Research Study
Creating Market Opportunities In Rural Areas Through The Development Of A Brand That Conveys Sustainable And Environmental Values
Organic Farming As A Strategy To Reduce Carbon Footprint In Dehesa Agroecosystems: A Case Study Comparing Different Livestock Products
Creating Market Opportunities In Rural Areas Through The Development Of A Brand That Conveys Sustainable And Environmental Values
Organic Farming As A Strategy To Reduce Carbon Footprint In Dehesa Agroecosystems: A Case Study Comparing Different Livestock Products
Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age
Organic Farming As A Strategy To Reduce Carbon Footprint In Dehesa Agroecosystems: A Case Study Comparing Different Livestock Products
Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age
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
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Five Genomic Regions Have A Major Impact On Fat Composition In Iberian Pigs
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Análisis De Huella De Carbono En Explotaciones Ovinas De Carne Y Leche En Extremadura
Efecto Del Envasado De Carne De Cabrito En Atmósferas Modificadas Con Co2 Sobre El Desarrollo Microbiano
Análisis De Huella De Carbono En Explotaciones Ovinas De Carne Y Leche En Extremadura
La Investigación Participativa Como Método Para Potenciar La Ganadería Ecológica En Sistemas Agro Forestales De Dehesa: Propuestas De Mejora
Análisis De Huella De Carbono En Explotaciones Ovinas De Carne Y Leche En Extremadura
La Investigación Participativa Como Método Para Potenciar La Ganadería Ecológica En Sistemas Agro Forestales De Dehesa: Propuestas De Mejora
La Investigación Participativa Como Método Para Potenciar La Ganadería Ecológica En Sistemas Agro Forestales De Dehesa: Factoreslimitantes
La Investigación Participativa Como Método Para Potenciar La Ganadería Ecológica En Sistemas Agro Forestales De Dehesa: Propuestas De Mejora
La Investigación Participativa Como Método Para Potenciar La Ganadería Ecológica En Sistemas Agro Forestales De Dehesa: Factoreslimitantes
Estructura Y Resultado Económico De Explotaciones De Vacuno Ecológico De Extremadura
La Investigación Participativa Como Método Para Potenciar La Ganadería Ecológica En Sistemas Agro Forestales De Dehesa: Factoreslimitantes
Estructura Y Resultado Económico De Explotaciones De Vacuno Ecológico De Extremadura
Análisis De Las Preferencias De Los Consumidores Por Carne De Cordero Con Características Funcionales
Estructura Y Resultado Económico De Explotaciones De Vacuno Ecológico De Extremadura
Análisis De Las Preferencias De Los Consumidores Por Carne De Cordero Con Características Funcionales
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Análisis De Las Preferencias De Los Consumidores Por Carne De Cordero Con Características Funcionales
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura
Application Of Issr-Pcr As A Rapid Method For Clustering And Typing Of Yeasts Isolated From Table Olives
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)
Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts (Lemon And Red Pepper)
Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Influencia De La Variedad De Aceituna, Su Maduración Y Almacenamiento Sobre El Contenido De Acrilamida De Aceituna Negra Oxidada
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Evaluación De La Calidad Funcional Y Organoléptica De Nueces Pecanas Cultivadas En Extremadura
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Efecto Del Formato De Presentación De Aceitunas Negras Oxidadas En El Contenido De Acrilamida
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Efecto Del Uso Del Alperujo En Cerdos Ibéricos Alimentados En Montanera
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Screening Of Autochthonous Lactic Acid Bacteria Strains From Artisanal Soft Cheese: Probiotic Characteristics And Prebiotic Metabolism
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Effect Of Olive Leaf Extract Combined With Saccharomyces Cerevisiae In The Fermentation Process Of Table Olives
A Study Of The Nutritional Status And Prevalence Of Overweight Among Adolescents From Different Size Towns In Extremadura
Effect Of Olive Leaf Extract Combined With Saccharomyces Cerevisiae In The Fermentation Process Of Table Olives
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Effect Of Olive Leaf Extract Combined With Saccharomyces Cerevisiae In The Fermentation Process Of Table Olives
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
Acrylamide And Phenolic Compounds In Californian Style Black Olives After Different Sterilization Processes
Volatile Compounds And Sensory Changes After High Pressure Processing Of Mature “torta Del Casar” (Raw Ewe's Milk Cheese) During Refrigerated Storage
Acrylamide And Phenolic Compounds In Californian Style Black Olives After Different Sterilization Processes
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Acrylamide And Phenolic Compounds In Californian Style Black Olives After Different Sterilization Processes
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Estudios Para La Obtención De Aceitunas De Mesa De Calidad Empleando Diferentesvariedades De Aceituna
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
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Desarrollo De La Tutorización De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura Mediante Un Espacio Virtual
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Preferencias De Consumidores Por Alimentos Funcionales: El Caso De La Carne De Cordero
Planificación Y Desarrollo De Un Espacio Virtual Para La Coordinación De Trabajos Fin De Estudios En El Área De Nutrición Y Bromatología De La Universidad De Extremadura
Preferencias De Consumidores Por Alimentos Funcionales: El Caso De La Carne De Cordero
Un Estudio De Huella De Carbono En Sistemas Ovinos En Dehesas Y Pastizales En Extremadura
Preferencias De Consumidores Por Alimentos Funcionales: El Caso De La Carne De Cordero
Un Estudio De Huella De Carbono En Sistemas Ovinos En Dehesas Y Pastizales En Extremadura
Interacciones Entre Microorganismos Presentes En Alimentos Y Principales Aplicaciones
Un Estudio De Huella De Carbono En Sistemas Ovinos En Dehesas Y Pastizales En Extremadura
Interacciones Entre Microorganismos Presentes En Alimentos Y Principales Aplicaciones
Effect Of Genetic And Diet On Iberian Pig Fresh Loin (M. Longissimus Dorsi)
Interacciones Entre Microorganismos Presentes En Alimentos Y Principales Aplicaciones
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 Different Baking Treatments On The Acrylamide Formation And Phenolic Compounds In Californian-Style Black Olives
Productive Parameters Of Iberian Pig As Affected By Genetic Line And Oleic Acid Enriched Diets
Effect Of Different Baking Treatments On The Acrylamide Formation And Phenolic Compounds In Californian-Style Black Olives
The Effect Of Olive Fruit Maturation In Spanish Style Fermentation With A Controlled Temperature
Effect Of Different Baking Treatments On The Acrylamide Formation And Phenolic Compounds In Californian-Style Black Olives
The Effect Of Olive Fruit Maturation In Spanish Style Fermentation With A Controlled Temperature
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
The Effect Of Olive Fruit Maturation In Spanish Style Fermentation With A Controlled Temperature
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento
Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages?
Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento
Situación Actual De La Agricultura De Conservación En España
Utilización De Alperujo En La Alimentación De Cerdos Ibéricos De Montanera Durante El Periodo De Crecimiento
Situación Actual De La Agricultura De Conservación En España
Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados
Situación Actual De La Agricultura De Conservación En España
Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados
Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure
Efecto De La Restricción Proteica En El Transcriptoma Durante La Fase De Crecimiento De Cerdos Ibéricos Cruzados
Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure
Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form
Local Pig Breeds: Nutritional Requirements, Innovative Practices And Local Feeding Resources As Challenges In Project Treasure
Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form
Enriquecimiento De Aceitunas De Mesa En Compuestos Fenólicos
Alternative Feeding In Iberian Pigs During Growth Period: Incorporation Of Olive Cake In A Dry Or Wet (Silage) Form
Enriquecimiento De Aceitunas De Mesa En Compuestos Fenólicos
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Enriquecimiento De Aceitunas De Mesa En Compuestos Fenólicos
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Are Quality Regulations Displacing Pdos? A Choice Experiment Study On Iberian Meat Products In Spain
Estrategias De Internacionalización Curricular Enla Escuela De Ingenierías Agrarias (Uex)
Are Quality Regulations Displacing Pdos? A Choice Experiment Study On Iberian Meat Products In Spain
La Biotecnología Como Herramienta De Desarrollo Del Sector Agroalimentario De Extremadura
Are Quality Regulations Displacing Pdos? A Choice Experiment Study On Iberian Meat Products In Spain
La Biotecnología Como Herramienta De Desarrollo Del Sector Agroalimentario De Extremadura
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
La Biotecnología Como Herramienta De Desarrollo Del Sector Agroalimentario De Extremadura
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
Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera
A Qualitative Approach To Study Social Perceptions And Public Policies In Dehesa Agroforestry Systems
Estrategias De Fertilización En Siembra Directa: El Caso De Cereales De Invierno Y Primavera
A Qualitative Approach To Study Social Perceptions And Public Policies In Dehesa Agroforestry Systems
The Role Of The Level Of Intensification, Productive Orientation And Self-Reliance In Extensive Beef Cattle Farms
A Qualitative Approach To Study Social Perceptions And Public Policies In Dehesa Agroforestry Systems
The Role Of The Level Of Intensification, Productive Orientation And Self-Reliance In Extensive Beef Cattle Farms
Are Packaging And Presentation Format Key Attributes For Cheese Consumers?
The Role Of The Level Of Intensification, Productive Orientation And Self-Reliance In Extensive Beef Cattle Farms
Are Packaging And Presentation Format Key Attributes For Cheese Consumers?
The Role Of Cooperative Management In Improving The Technical And Economic Performance Of Sheep Farms
Are Packaging And Presentation Format Key Attributes For Cheese Consumers?
The Role Of Cooperative Management In Improving The Technical And Economic Performance Of Sheep Farms
Is There A Future For Organic Production In High Ecological Value Ecosystems?
The Role Of Cooperative Management In Improving The Technical And Economic Performance Of Sheep Farms
Is There A Future For Organic Production In High Ecological Value Ecosystems?
Situación Actual Del Análisis Sensorial De Los Productos Agroalimentarios En Extremadura
Is There A Future For Organic Production In High Ecological Value Ecosystems?
Situación Actual Del Análisis Sensorial De Los Productos Agroalimentarios En Extremadura
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Situación Actual Del Análisis Sensorial De Los Productos Agroalimentarios En Extremadura
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Comparative Sustainability Assessment Of Extensive Beef Cattle Farms In A High Nature Value Agroforestry System
Genetic Parameters And Crossbreeding Effects Of Fat Deposition And Fatty Acid Profiles In Iberian Pig Lines
Comparative Sustainability Assessment Of Extensive Beef Cattle Farms In A High Nature Value Agroforestry System
Indicadores Productivos Y Económicos En Explotaciones De Ovino Merino En Dehesas: Un Estudio Atendiendo A La Dimensión Del Rebaño
Comparative Sustainability Assessment Of Extensive Beef Cattle Farms In A High Nature Value Agroforestry System
Indicadores Productivos Y Económicos En Explotaciones De Ovino Merino En Dehesas: Un Estudio Atendiendo A La Dimensión Del Rebaño
Principales Factores Económicos Y De Estructura En Explotaciones De Vacuno Ecológico En Dehesas De Badajoz
Indicadores Productivos Y Económicos En Explotaciones De Ovino Merino En Dehesas: Un Estudio Atendiendo A La Dimensión Del Rebaño
Principales Factores Económicos Y De Estructura En Explotaciones De Vacuno Ecológico En Dehesas De Badajoz
Determinación De La Función De Beneficio En Explotaciones Ovinas De Carne De Extremadura Mediante Regresión Por Mínimos Cuadrados Parciales (Plsr)
Principales Factores Económicos Y De Estructura En Explotaciones De Vacuno Ecológico En Dehesas De Badajoz
Determinación De La Función De Beneficio En Explotaciones Ovinas De Carne De Extremadura Mediante Regresión Por Mínimos Cuadrados Parciales (Plsr)
Viabilidad De Los Distintos Sistemas De Producción En Porcino Ibérico
Determinación De La Función De Beneficio En Explotaciones Ovinas De Carne De Extremadura Mediante Regresión Por Mínimos Cuadrados Parciales (Plsr)
Viabilidad De Los Distintos Sistemas De Producción En Porcino Ibérico
Revalorización De Los Alimentos De Extremadura
Viabilidad De Los Distintos Sistemas De Producción En Porcino Ibérico
Revalorización De Los Alimentos De Extremadura
Organic Beef Farms In The Dehesa Systems Of Spain: Analysis Of Technical Indicators
Revalorización De Los Alimentos De Extremadura
Organic Beef Farms In The Dehesa Systems Of Spain: Analysis Of Technical Indicators
Sensory Characteristics And Consumer Preference Of Smoked Dry-Cured Iberian Salchichon
Organic Beef Farms In The Dehesa Systems Of Spain: Analysis Of Technical Indicators
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
Análisis De Indicadores Económicos En Explotaciones De Ovino Merino En Dehesas: Un Estudio Atendiendo A La Dimensión Del Rebaño
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Análisis De Indicadores Económicos En Explotaciones De Ovino Merino En Dehesas: Un Estudio Atendiendo A La Dimensión Del Rebaño
El Papel Del Tamaño Del Rebaño En Relación A Los Usos Del Suelo, Productividad Y Mano De Obra, En Dehesas Con Ovino De Raza Merina
Análisis De Indicadores Económicos En Explotaciones De Ovino Merino En Dehesas: Un Estudio Atendiendo A La Dimensión Del Rebaño
El Papel Del Tamaño Del Rebaño En Relación A Los Usos Del Suelo, Productividad Y Mano De Obra, En Dehesas Con Ovino De Raza Merina
Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’
El Papel Del Tamaño Del Rebaño En Relación A Los Usos Del Suelo, Productividad Y Mano De Obra, En Dehesas Con Ovino De Raza Merina
Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’
A Sustainability Assessment Of Organic And Conventional Beef Cattle Farms In Agroforestry Systems: The Case Of The ”dehesa” Rangelands
Efectos Del Empleo De Atmósferas Modificadas Pasivas Sobre El Color Y Contenido En Clorofilas En Brevas Del Cultivar ‘san Antonio’
A Sustainability Assessment Of Organic And Conventional Beef Cattle Farms In Agroforestry Systems: The Case Of The ”dehesa” Rangelands
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
A Sustainability Assessment Of Organic And Conventional Beef Cattle Farms In Agroforestry Systems: The Case Of The ”dehesa” Rangelands
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Application Of Issr-Pcr For Rapid Strain Typing Of Debaryomyces Hansenii Isolated From Dry-Cured Iberian Ham
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
Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Nutritional Evaluation Of Adolescent Students From Extremadura Based On Anthropometric Measurements
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Análisis De Rentabilidad En Explotaciones De Ovino De Carne
Análisis De Neofitadieno En La Grasa Subcutánea De Cerdos Ibéricos Cebados En Montanera, Recebo, Campo Y Cebo
Análisis De Rentabilidad En Explotaciones De Ovino De Carne
Evaluation Of New Packaging Formats For Dry-Cured Meat Products Using Conjoint Analysis: An Application To Dry-Cured Iberian Ham
Análisis De Rentabilidad En Explotaciones De Ovino De Carne
Evaluation Of New Packaging Formats For Dry-Cured Meat Products Using Conjoint Analysis: An Application To Dry-Cured Iberian Ham
Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams
Evaluation Of New Packaging Formats For Dry-Cured Meat Products Using Conjoint Analysis: An Application To Dry-Cured Iberian Ham
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
Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Predictive Ability Of The Feeding System In Iberian Pig By Means Of Several Analytical Methods
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos
Determination Of Neophytadiene In The Subcutaneous Fat Of Iberian Pigs From Different Feeding Systems
Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Predicción Del Sistema De Cebo En Cerdo Ibéricos Mediante Varios Métodos Analíticos
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Otras Actividades Complementarias Para Mejorar La Docencia Universitaria: Elaboración Y Utilización De Blogs
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Comparison Of The Effects Of A Commercial And An Autochthonous Pediococcus Acidilactici And Staphylococcus Vitulus Starter Culture On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Role Of Yeast In The Persistence Of Pesticides During The Fermentation Of Vegetable Products
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida
Diferencias En Los Ácidos Grasos Intramusculares Minoritarios Entre Jamones De Cerdo Ibérico De Montanera Y De Cebo De Campo.
Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida
Consumer Knowledge, Consumption, And Willingness To Pay For Organic Tomatoes
Valoración De Lactosueros De Quesería Para Su Empleo Como Biopesticida
Consumer Knowledge, Consumption, And Willingness To Pay For Organic Tomatoes
Economic Analysis Of Scenarios For The Sustainability Of Extensive Livestock Farming In Spain Under The Cap
Consumer Knowledge, Consumption, And Willingness To Pay For Organic Tomatoes
Economic Analysis Of Scenarios For The Sustainability Of Extensive Livestock Farming In Spain Under The Cap
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Economic Analysis Of Scenarios For The Sustainability Of Extensive Livestock Farming In Spain Under The Cap
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
A Study Of The Effect Of Different Conditions On The Growth Of Yeasts Isolated From Green Table Olives
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
Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión
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
Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión
Willingness To Pay For Organic Food In Spain: An Approach To The Analysis Of Regional Differences
Life+agricarbón. Agricultura Sostenible En La Aritmética Del Carbono (Iv): Operaciones Mecanizadas En Cultivos Extensivos De Secano Como Sistema De Evaluación Del Ahorro Energético Con Tecnologías De Ac Y De Precisión
Willingness To Pay For Organic Food In Spain: An Approach To The Analysis Of Regional Differences
Valoración Del Recebo Con Postre En El Cerdo Ibérico
Willingness To Pay For Organic Food In Spain: An Approach To The Analysis Of Regional Differences
Valoración Del Recebo Con Postre En El Cerdo Ibérico
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Valoración Del Recebo Con Postre En El Cerdo Ibérico
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
Impact Of Pre-Selected Autochthonous Starter Cultures On The Flavor Quality Of Iberian Dry-Fermented Salchichón Sausage With Different Ripening Processes
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
La Disposición A Pagar Por Alimentos Ecológicos En España: Una Aproximación A La Existencia De Diferencias Regionales
Desarrollo De Un Sistema Appcc En Una Industria Artesana De Elaboración De Productos De Pastelería
La Disposición A Pagar Por Alimentos Ecológicos En España: Una Aproximación A La Existencia De Diferencias Regionales
Goat Systems Of Villuercas-Ibores Area In Sw Spain: Problems And Perspectives Of Traditional Farming Systems
La Disposición A Pagar Por Alimentos Ecológicos En España: Una Aproximación A La Existencia De Diferencias Regionales
Goat Systems Of Villuercas-Ibores Area In Sw Spain: Problems And Perspectives Of Traditional Farming Systems
Functional And Organic Eggs As An Alternative To Conventional Production: A Conjoint Analysis Of Consumers' Preferences
Goat Systems Of Villuercas-Ibores Area In Sw Spain: Problems And Perspectives Of Traditional Farming Systems
Functional And Organic Eggs As An Alternative To Conventional Production: A Conjoint Analysis Of Consumers' Preferences
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
Functional And Organic Eggs As An Alternative To Conventional Production: A Conjoint Analysis Of Consumers' Preferences
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
A Low-Cost Procedure For Production Of Fresh Autochthonous Wine Yeast
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
A Low-Cost Procedure For Production Of Fresh Autochthonous Wine Yeast
A New Method To Analyse Odour Strength In A Meat Product By Using A Dynamic Dilution Olfactometer
A Low-Cost Procedure For Production Of Fresh Autochthonous Wine Yeast
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
La Agricultura De Conservación En El Balance Del Carbono
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
La Agricultura De Conservación En El Balance Del Carbono
Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa
La Agricultura De Conservación En El Balance Del Carbono
Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa
Diseño De Una Planta Piloto Económica Para Producir Levaduras Vínicas Frescas De Aplicación Local
Una Revisión Sobre Los Efectos Del Pastoreo Incontrolado En La Siembra Directa
Diseño De Una Planta Piloto Económica Para Producir Levaduras Vínicas Frescas De Aplicación Local
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Diseño De Una Planta Piloto Económica Para Producir Levaduras Vínicas Frescas De Aplicación Local
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Nueva Técnica Para El Análisis Del Aroma En Productos Cárnicos
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Nuevas Tecnologías En La Elaboración De La Aceituna De Mesa
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Management Of Spanish Rangelands (Dehesas): An Example Of Sustainable Use
Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham
Management Of Spanish Rangelands (Dehesas): An Example Of Sustainable Use
The Role Of Protected Designation Of Origin In Consumer Preference For Iberian Dry-Cured Ham In Spain
Management Of Spanish Rangelands (Dehesas): An Example Of Sustainable Use
The Role Of Protected Designation Of Origin In Consumer Preference For Iberian Dry-Cured Ham In Spain
Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat
The Role Of Protected Designation Of Origin In Consumer Preference For Iberian Dry-Cured Ham In Spain
Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Efecto De La Composición En Ácidos Grasos Y Vitamina E De La Grasa Subcutánea Del Cerdo Ibérico Sobre Su Estabilidad Oxidativa Analizada Mediante Rancimat
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Caracterización Técnico-Económica De Sistemas Caprinos En La Zona De La Dop Queso Ibores
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Caracterización Técnico-Económica De Sistemas Caprinos En La Zona De La Dop Queso Ibores
Consumers' Preferences For Iberian Dry-Cured Ham And The Influence Of Mast Feeding: An Application Of Conjoint Analysis In Spain
Caracterización Técnico-Económica De Sistemas Caprinos En La Zona De La Dop Queso Ibores
Consumers' Preferences For Iberian Dry-Cured Ham And The Influence Of Mast Feeding: An Application Of Conjoint Analysis In Spain
Sustainability In Spanish Extensive Farms (Dehesas): An Economic And Management Indicator-Based Evaluation
Consumers' Preferences For Iberian Dry-Cured Ham And The Influence Of Mast Feeding: An Application Of Conjoint Analysis In Spain
Sustainability In Spanish Extensive Farms (Dehesas): An Economic And Management Indicator-Based Evaluation
Assessing The Technical Efficiency Of Extensive Livestock Farming Systems In Extremadura, Spain
Sustainability In Spanish Extensive Farms (Dehesas): An Economic And Management Indicator-Based Evaluation
Assessing The Technical Efficiency Of Extensive Livestock Farming Systems In Extremadura, Spain
Evaluación De La Sostenibilidad En Exploraciones De Dehesa En Función De Su Tamaño Y Orientación Ganadera
Assessing The Technical Efficiency Of Extensive Livestock Farming Systems In Extremadura, Spain
Evaluación De La Sostenibilidad En Exploraciones De Dehesa En Función De Su Tamaño Y Orientación Ganadera
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
Evaluación De La Sostenibilidad En Exploraciones De Dehesa En Función De Su Tamaño Y Orientación Ganadera
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
Changes In Spme-Extracted Volatile Compounds From Iberian Ham During Ripening
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
Assessment Of The Sustainability In Dehesa Farms According To Size And Livestock Prevalence
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
Assessment Of The Sustainability In Dehesa Farms According To Size And Livestock Prevalence
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Assessment Of The Sustainability In Dehesa Farms According To Size And Livestock Prevalence
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Estimación Del Trabajo No Presencial Del Alumno En Las Asignaturas Del Área De Nutrición Y Bromatología En La Licenciatura De Ciencia Y Tecnología De Los Alimentos De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Diferentes Sistemas De Evaluación Para La Adaptación Al Eees De Las Asignaturas Del Área De Nutrición Y Bromatología De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta)) De La Universidad De Extremadura
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
¿saben Estudiar Nuestros Alumnos?
Aceptación De Las Metodologías Ects Por Parte De Los Alumnos De La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
¿saben Estudiar Nuestros Alumnos?
Actitudes De Los Consumidores Extremeños Hacia Las Carnes Ecológicas, Con Igp Y Convencionales (Consumers)
¿saben Estudiar Nuestros Alumnos?
Actitudes De Los Consumidores Extremeños Hacia Las Carnes Ecológicas, Con Igp Y Convencionales (Consumers)
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
Actitudes De Los Consumidores Extremeños Hacia Las Carnes Ecológicas, Con Igp Y Convencionales (Consumers)
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
Sheep Farms In The Spanish Rangelands (Dehesas): Typologies According To Livestock Management And Economic Indicators
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
Sheep Farms In The Spanish Rangelands (Dehesas): Typologies According To Livestock Management And Economic Indicators
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Sheep Farms In The Spanish Rangelands (Dehesas): Typologies According To Livestock Management And Economic Indicators
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Rapid Differentiation Of Lactic Acid Bacteria From Autochthonous Fermentation Of Iberian Dry-Fermented Sausages
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Screening Of Lactic Acid Bacteria And Bifidobacteria For Potential Probiotic Use In Iberian Dry Fermented Sausages
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Determination Of Killer Activity In Yeasts Isolated From The Elaboration Of Seasoned Green Table Olives
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Effect Of The Iberian Pig Line On Dry-Cured Ham Characteristics
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Influence Of Grape Sanitary Quality On Yeast Killer Effect At The Winery
Effect Of Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids On Productive, Carcass And Meat Quality Traits Of Pigs
Influence Of Grape Sanitary Quality On Yeast Killer Effect At The Winery
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Influence Of Grape Sanitary Quality On Yeast Killer Effect At The Winery
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Consumers' Attitudes Towards Organic, Pgi And Conventional Meats In Extremadura (Spain)
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Consumers' Attitudes Towards Organic, Pgi And Conventional Meats In Extremadura (Spain)
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
Consumers' Attitudes Towards Organic, Pgi And Conventional Meats In Extremadura (Spain)
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.
Diseño De Una Planta Piloto Económica Para Producción De Levaduras Vínicas
Los Ácidos Grasos Y La Calidad Tecnológica (Sensorial) Del Jamón Ibérico.
Diseño De Una Planta Piloto Económica Para Producción De Levaduras Vínicas
Estudios De Toxicidad De Levaduras Saccharomyces Frente A No-Saccharomyces Durante Fermentaciones De Mosto
Diseño De Una Planta Piloto Económica Para Producción De Levaduras Vínicas
Estudios De Toxicidad De Levaduras Saccharomyces Frente A No-Saccharomyces Durante Fermentaciones De Mosto
La Eficiencia En Explotaciones Ganaderas De Dehesa: Una Aproximación Dea Al Papel De La Sostenibilidad Y De Las Subvenciones Comunitarias
Estudios De Toxicidad De Levaduras Saccharomyces Frente A No-Saccharomyces Durante Fermentaciones De Mosto
La Eficiencia En Explotaciones Ganaderas De Dehesa: Una Aproximación Dea Al Papel De La Sostenibilidad Y De Las Subvenciones Comunitarias
Economic And Management Characterization Of Dehesa Farms: Implications For Their Sustainability
La Eficiencia En Explotaciones Ganaderas De Dehesa: Una Aproximación Dea Al Papel De La Sostenibilidad Y De Las Subvenciones Comunitarias
Economic And Management Characterization Of Dehesa Farms: Implications For Their Sustainability
Estudio Comparativo De Dos Sistemas De Depuración De Purines
Economic And Management Characterization Of Dehesa Farms: Implications For Their Sustainability
Estudio Comparativo De Dos Sistemas De Depuración De Purines
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
Estudio Comparativo De Dos Sistemas De Depuración De Purines
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
La Producción Animal En La Ingeniería Agraria
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
La Producción Animal En La Ingeniería Agraria
Estructura Económica De Las Explotaciones Extensivas Caprinas Extremeñas
La Producción Animal En La Ingeniería Agraria
Estructura Económica De Las Explotaciones Extensivas Caprinas Extremeñas
Análisis Estructural De Las Explotaciones Caprinas Extremeñas
Estructura Económica De Las Explotaciones Extensivas Caprinas Extremeñas
Análisis Estructural De Las Explotaciones Caprinas Extremeñas
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Análisis Estructural De Las Explotaciones Caprinas Extremeñas
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
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Estrategias De Evaluación Continuada Dentro Del Marco Eees De Las Asignaturas Del Área De Nutrición Y Bromatología Impartidas En El Curso Completo De 4ºde La Licenciatura De Ciencia Y Tecnología De Los Alimentos (Cyta) De La Universidad De Extremadura
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Resultados De La Aplicación De Distintas Metodologías En Las Tutorías Ects En Asignaturas Del Área De Nutrición Y Bromatología De 4º De Ciencia Y Tecnología De Los Alimentos
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
Effect Of Fat Content On Flavour Release From Sausages
Characterization And Selection Of Autochthonous Lactic Acid Bacteria Isolated From Traditional Iberian Dry-Fermented Salchichón And Chorizo Sausages
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
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Identification And Characterization Of Yeast Isolated From The Elaboration Of Seasoned Green Table Olives
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
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
Effect Of Grazing Pastures Of Different Botanical Composition On Antioxidant Enzyme Activities And Oxidative Stability Of Lamb Meat
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
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
Respuesta Al Calor De Las Cerdas En Lactación
The Duration Of The Outdoor Rearing Period Of Pigs Influences Iberian Ham Characteristics
Respuesta Al Calor De Las Cerdas En Lactación
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
Respuesta Al Calor De Las Cerdas En Lactación
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
Distribución De Las Especies Ganaderas En Las Fincas Colaboradoras Del Proyecto Interreg Iiia Dehesa-Montado Sp4.e13, En Función Del Tipo De Explotación Ganadera, Del Tipo De Arbolado Y De La Comarca Agraria
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
Distribución De Las Especies Ganaderas En Las Fincas Colaboradoras Del Proyecto Interreg Iiia Dehesa-Montado Sp4.e13, En Función Del Tipo De Explotación Ganadera, Del Tipo De Arbolado Y De La Comarca Agraria
Análisis Económico De Las Explotaciones Extremeñas De Dehesa A Través De Indicadores De Capital, Costes, Producciones Y Rentabilidad
Distribución De Las Especies Ganaderas En Las Fincas Colaboradoras Del Proyecto Interreg Iiia Dehesa-Montado Sp4.e13, En Función Del Tipo De Explotación Ganadera, Del Tipo De Arbolado Y De La Comarca Agraria
Análisis Económico De Las Explotaciones Extremeñas De Dehesa A Través De Indicadores De Capital, Costes, Producciones Y Rentabilidad
Tipificación De Las Explotaciones Extremeñas De Dehesa Mediante Análisis Factorial Y Cluster
Análisis Económico De Las Explotaciones Extremeñas De Dehesa A Través De Indicadores De Capital, Costes, Producciones Y Rentabilidad
Tipificación De Las Explotaciones Extremeñas De Dehesa Mediante Análisis Factorial Y Cluster
Influence Of Saccharomyces Cerevisiae Yeast Strain On The Major Volatile Compounds Of Wine
Tipificación De Las Explotaciones Extremeñas De Dehesa Mediante Análisis Factorial Y Cluster
Influence Of Saccharomyces Cerevisiae Yeast Strain On The Major Volatile Compounds Of Wine
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Influence Of Saccharomyces Cerevisiae Yeast Strain On The Major Volatile Compounds Of Wine
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Cellular Death Of Two Non-Saccharomyces Wine-Related Yeasts During Mixed Fermentations With Saccharomyces Cerevisiae
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Cellular Death Of Two Non-Saccharomyces Wine-Related Yeasts During Mixed Fermentations With Saccharomyces Cerevisiae
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
Cellular Death Of Two Non-Saccharomyces Wine-Related Yeasts During Mixed Fermentations With Saccharomyces Cerevisiae
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
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Heritage Language Instruction At The College Level: Reality And Possibilities
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Instrumental Colour Of Iberian Ham Subcutaneous Fat And Lean (Biceps Femoris): Influence Of Crossbreeding And Rearing System
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Análisis De Las Correlaciones Entre Niveles De Cargas Ganaderas En Explotaciones Ovinas De Dehesa Tras La Reforma De La Pac De 1992
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Análisis De Las Correlaciones Entre Niveles De Cargas Ganaderas En Explotaciones Ovinas De Dehesa Tras La Reforma De La Pac De 1992
Caracterización De Explotaciones Ovinas De Dehesas Mediante Análisis Cluster
Análisis De Las Correlaciones Entre Niveles De Cargas Ganaderas En Explotaciones Ovinas De Dehesa Tras La Reforma De La Pac De 1992
Caracterización De Explotaciones Ovinas De Dehesas Mediante Análisis Cluster
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Caracterización De Explotaciones Ovinas De Dehesas Mediante Análisis Cluster
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Actitudes De Los Consumidores Extremeños Hacia Las Carnes Ecológicas Y De Igp
Identificación Y Caracterización Preliminar De Micrococaceas Aisladas De Embutidos De Cerdo Ibérico
Actitudes De Los Consumidores Extremeños Hacia Las Carnes Ecológicas Y De Igp
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Actitudes De Los Consumidores Extremeños Hacia Las Carnes Ecológicas Y De Igp
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Identification Of Fungal Contamination And Determination Of Mycotoxigenic Molds By Micellar Electrokinetic Capillary Chromatography In Smoked Paprika
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
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Selección Y Caracterización De Cepas De Bacterias Ácido Lácticas Para Su Utilización Como Cultivos Iniciadores En La Elaboración De Embutidos De Cerdo Ibérico
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
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
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds In 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
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.
Enhancement Of Trehalose Production In Dairy Propionibacteria Through Manipulation Of Environmental Conditions
Efecto De La Grasa Sobre El Flavor De Leche Con Un Aromatizante De Vainilla.
Enhancement Of Trehalose Production In Dairy Propionibacteria Through Manipulation Of Environmental Conditions
Manejo De Sistemas Ovinos De Dehesas: Análisis De La Carga Ganadera Y De Sus Resultados Económicos En Relación A La Dimensión De La Explotación
Enhancement Of Trehalose Production In Dairy Propionibacteria Through Manipulation Of Environmental Conditions
Manejo De Sistemas Ovinos De Dehesas: Análisis De La Carga Ganadera Y De Sus Resultados Económicos En Relación A La Dimensión De La Explotación
Selección Y Mejora Genética De Levaduras Vínicas
Manejo De Sistemas Ovinos De Dehesas: Análisis De La Carga Ganadera Y De Sus Resultados Económicos En Relación A La Dimensión De La Explotación
Selección Y Mejora Genética De Levaduras Vínicas
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Selección Y Mejora Genética De Levaduras Vínicas
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Effects Of Inclusion With Blue Lupins (Lupinus Angustifolius) In Broiler Diets And Enzyme Supplementation On Production Performance, Digestibility And Dietary Ame Content
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Comparative Study Of The Pigment Content Of Different Crop Cycle Tomato Varieties For Industry
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
Producción De Levaduras Secas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Effect Of Crossbreeding And Rearing System On Sensory Characteristics Of Iberian Ham
Producción De Levaduras Secas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Influencia De La Inoculación Con Levaduras Seleccionadas En La Concentración De Aminoácidos Y Derivados Amínicos De Los Vinos
Producción De Levaduras Secas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Influencia De La Inoculación Con Levaduras Seleccionadas En La Concentración De Aminoácidos Y Derivados Amínicos De Los Vinos
Producción De Levaduras Secas Activas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
Influencia De La Inoculación Con Levaduras Seleccionadas En La Concentración De Aminoácidos Y Derivados Amínicos De Los Vinos
Producción De Levaduras Secas Activas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
La Trazabilidad En El Jamón Ibérico
Producción De Levaduras Secas Activas Activas (Lsa) Para Vinificación Con Levaduras Autóctonas Seleccionadas De La D. O. Ribera Del Guadiana
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
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
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
El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación
Características De Calidad En Carne Fresca De Cerdo Ibérico
El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación
Métodos Para La Clasificación De La Materia Prima
El Binomio Cerdo Ibérico-Dehesa: Líneas Y Cruces. Tipos De De Alimentación
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 Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
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
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
Influence Of Killer Strains Of Saccharomyces Cerevisiae On Wine Fermentation
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
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Cycloheximide Resistance As Marker For Monitoring Yeasts In Wine Fermentations
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
El Fenotipo Killer En Levaduras Vínicas De La D.o. Ribera Del Guadiana
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
El Fenotipo Killer En Levaduras Vínicas De La D.o. Ribera Del Guadiana
Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones
El Fenotipo Killer En Levaduras Vínicas De La D.o. Ribera Del Guadiana
Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Influencia Del Tratamiento Del Mosto Sobre El Efecto Killer En Vinificaciones
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
Metales En Suelos Regados Con Purines: Propuesta De Un Modelo Matemático
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
Metales En Suelos Regados Con Purines: Propuesta De Un Modelo Matemático
Wine Yeast Fermentation Vigor May Be Improved By Elimination Of Recessive Growth-Retarding Alleles
Metales En Suelos Regados Con Purines: Propuesta De Un Modelo Matemático
Wine Yeast Fermentation Vigor May Be Improved By Elimination Of Recessive Growth-Retarding Alleles
Influencias De La Inoculación Con Levaduras Autóctonas Seleccionadas En La Elaboración De Vinos
Wine Yeast Fermentation Vigor May Be Improved By Elimination Of Recessive Growth-Retarding Alleles
Influencias De La Inoculación Con Levaduras Autóctonas Seleccionadas En La Elaboración De Vinos
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Influencias De La Inoculación Con Levaduras Autóctonas Seleccionadas En La Elaboración De Vinos
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
A Simple And Reliable Method For Hybridization Of Homothallic Wine Strains Of Saccharomyces Cerevisiae
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
A Simple And Reliable Method For Hybridization Of Homothallic Wine Strains Of Saccharomyces Cerevisiae
Estudio Del Potencial Aromático De La Variedad Cayetana
A Simple And Reliable Method For Hybridization Of Homothallic Wine Strains Of Saccharomyces Cerevisiae
Estudio Del Potencial Aromático De La Variedad Cayetana
A Simple And Effective Procedure For Selection Of Wine Yeast Strains
Estudio Del Potencial Aromático De La Variedad Cayetana
A Simple And Effective Procedure For Selection Of Wine Yeast Strains
Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales
A Simple And Effective Procedure For Selection Of Wine Yeast Strains
Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales
La Producción Porcina En Aragón Frente Al Desafío Medioambiental
Levaduras Autóctonas Extremeñas Para Vinificaciones Industriales
La Producción Porcina En Aragón Frente Al Desafío Medioambiental
Evolución De Aminoácidos Libres En El Curso De La Fermentación Alcohólica De Mostos Cv Cayetana: Influencia De La Tecnología De Elaboración
La Producción Porcina En Aragón Frente Al Desafío Medioambiental
Evolución De Aminoácidos Libres En El Curso De La Fermentación Alcohólica De Mostos Cv Cayetana: Influencia De La Tecnología De Elaboración
Levaduras Autóctonas Extremeñas Para Vinificación
Evolución De Aminoácidos Libres En El Curso De La Fermentación Alcohólica De Mostos Cv Cayetana: Influencia De La Tecnología De Elaboración
Levaduras Autóctonas Extremeñas Para Vinificación
Utilización De Levaduras Autóctonas Extremeñas En La Elaboración De Vinos Típicos De Calidad
Levaduras Autóctonas Extremeñas Para Vinificación
Utilización De Levaduras Autóctonas Extremeñas En La Elaboración De Vinos Típicos De Calidad
Apoyo Legislativo A La Ganadería Extensiva
Utilización De Levaduras Autóctonas Extremeñas En La Elaboración De Vinos Típicos De Calidad
Apoyo Legislativo A La Ganadería Extensiva
Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada
Apoyo Legislativo A La Ganadería Extensiva
Utilización De La Técnica Nirs Para El Control De Calidad De La Alfalfa Deshidratada
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
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