PUBLICACIÓN

New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Carrapiso A.I.; Trejo-Alvarez A.; Martin-Mateos M.J.; Delgado-Adamez J.; Garcia-Parra J.; Ramirez R.

2023 Foods

Food Science (Q1), Health (social science) (Q1), Health Professions (miscellaneous) (Q1), Microbiology (Q2), Plant Science (Q1)

JCR: 4.7

SJR: 0.87

CITAS

8

DOI

10.3390/foods12030472

EID

2-s2.0-85147805516

EISSN

2304-8158

AUTORES DE LA UEX

Ana Isabel Carrapiso Martínez

OTRAS PUBLICACIONES DE INTERÉS

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New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
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New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
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New Insights Into The Application Of High-Pressure Processing And Storage Time And Temperature To Sliced Iberian Chorizo
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¿saben Estudiar Nuestros Alumnos?
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¿saben Estudiar Nuestros Alumnos?
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Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
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Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
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Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
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Characterization Of The Most Odor-Active Compounds Of Iberian Ham Headspace
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La Calidad Sensorial Del Jamón Ibérico Y Su Evaluación: La Cala Y La Cata Del Jamón
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
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
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
Posibilidades Actuales De Caracterización Del Jamón Por Métodos Instrumentales
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
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
An Electronic Nose To Classify Iberian Pig Fats With Different Fatty Acid Composition
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
Development In Lipid Analysis: Some New Extraction Techniques And In Situ Transesterification
Hacia El Establecimiento De Parámetros Y Compuestos Indicadores De Calidad En El Jamón Ibérico
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Variability Within L. Albus And L. Angustifolius Seeds In Dietary Fiber Components
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