PUBLICACIÓN

Project-based learning: Student performance and perceptions in a food industry engineering degree course

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Nieto A.I.A.; Teston M.J.P.; Andrada M.L.T.

2024 International Journal of Education and Practice

Developmental and Educational Psychology (Q4), Education (Q3)

SJR: 0.249

CITAS

0

DOI

10.18488/61.v12i3.3752

EID

2-s2.0-85201684634

ISSN

2311-6897

EISSN

2310-3868

AUTORES DE LA UEX

Ana Isabel Andrés Nieto
María Jesús Petrón Testón
María Luisa Timón Andrada

OTRAS PUBLICACIONES DE INTERÉS

Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Enhancing Shelf Life And Nutritional Quality Of Lamb Burgers With Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
Influence Of Yeast Inoculum (Saccharomyces Cerevisiae And Torulaspora Delbrueckii) On The Production Of Rosé Wines From High Hydrostatic Pressure-Treated Musts
Enhancing Shelf Life And Nutritional Quality Of Lamb Burgers With Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
Antioxidant And Quality Effects Of Red Grape Pomace In Barbecued Pork Burgers: Implications For Pah Formation
Enhancing Shelf Life And Nutritional Quality Of Lamb Burgers With Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure
Antioxidant And Quality Effects Of Red Grape Pomace In Barbecued Pork Burgers: Implications For Pah Formation
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Antioxidant And Quality Effects Of Red Grape Pomace In Barbecued Pork Burgers: Implications For Pah Formation
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Validation Of Rubric-Based Evaluation For Bachelor's Theses In A Food Science And Technology Degree
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
Project-Based Learning: Student Performance And Perceptions In A Food Industry Engineering Degree Course
Antioxidant Activity Of Aqueous Extracts Obtained From By-Products Of Grape, Olive, Tomato, Lemon, Red Pepper And Pomegranate
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)
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder
Implementación Del Aprendizaje Basado En Proyectos En Una Asignatura De La Titulación De Ciencia Y Tecnología De Alimentos
Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
Efficacy Of Modified Active Packaging With Oxygen Scavengers For The Preservation Of Sliced Iberian Dry-Cured Shoulder
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Development Of Teamwork Skills Using Icts In Undergraduate Students Of Food Industry Engineering Degree
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
Effect Of A Chitosan Coating Enriched With An Olive Leaf Extract On The Characteristics Of Pork Burgers
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Effect Of Single And Two-Cycles Of High Hydrostatic Pressure Treatment On The Safety And Quality Of Chicken Burgers
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos
Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos
La Formación De Científicos A Través De Manuales Audiovisuales
Uso De Rúbricas Como Instrumento Para Mejorar Las Competencias Relacionadas Con La Elaboraciónde Un Trabajo Fin De Grado En La Asignatura Tecnología Alimentaria Aplicada De La Titulación De Ciencia Y Tecnología De Alimentos
La Formación De Científicos A Través De Manuales Audiovisuales
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
La Formación De Científicos A Través De Manuales Audiovisuales
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
Análisis De La Implantación De Las Estrategias De Internacionalización En Grados Y Másteres Universitarios: La Percepción De Los Alumnos Sobre La Docencia En Inglés
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Effect Of Phenolic Compounds From Almond Skins Obtained By Water Extraction On Pork Patty Shelf Life
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
Different Dry Hopping And Fermentation Methods: Influence On Beer Nutritional Quality
Influencia Del Uso De Las Tic En La Enseñanza De Ecología A Nivel Universitario
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
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Study Of Antioxidant Activity And Phenolic Compounds Of Extracts Obtained From Different Craft Beer By-Products
Quality Traits Of Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
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 Dry-Cured Loins From Iberian Pigs Reared In Montanera System As Affected By Pre-Freezing Cure
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties
Optimization Of Extraction Conditions To Improve Phenolic Content And In Vitro Antioxidant Activity In Craft Brewers' Spent Grain Using Response Surface Methodology (Rsm)
Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties
Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura
Optimization Of The Concentration Of Freeze-Dried Vegetable Extracts In Order To Extend Shelf-Life Of Lamb Meat Patties
Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)
Caracterización Preliminar De Cinco Tipos De Cerveza Artesana De Extremadura
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)
Optimization Of The Shelf Life Of Lamb Forelegs Packed In Different Multilayer Polymeric Materials And Modified Atmospheres
In Vitro Antioxidant Activity And Bioactive Components Of By Products Extracts: (Lemon And Red Pepper)
Optimization Of The Shelf Life Of Lamb Forelegs Packed In Different Multilayer Polymeric Materials And Modified Atmospheres
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Optimization Of The Shelf Life Of Lamb Forelegs Packed In Different Multilayer Polymeric Materials And Modified Atmospheres
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Antioxidant Peptides (<3 Kda) Identified On Hard Cow Milk Cheese With Rennet From Different Origin
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)
Effect Of Ripening And Olive Cold Storage On Oil Yield And Some Olive Oil Characteristics
Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)
Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria
Resultados Preliminares De Satisfacción Enasignaturas Impartidas Con Contenidos En Inglésen La Escuela De Ingenierías Agrarias (Uex)
Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
Aceptabilidad De Hamburguesas De Cordero Con Extractos De Subproductos De La Industria Agroalimentaria
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
Effect Of Tomato Pomace Extracts On The Shelf-Life Of Modified Atmosphere-Packaged Lamb Meat
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat
Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties
Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat
Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero
Effect Of Tomato Pomace Extracts On The Shelf‐life Of Modified Atmosphere‐packaged Lamb Meat
Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
Efecto De La Aplicación De Subproductos Industriales De Tomate (Sit) Sobre La Estabilidad Oxidativa De Carne De Cordero
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Influencia De La Suplentación Con Subproducto De Tomate Sobre El Crecimiento Y Calidad De Carne En Corderos Merinos
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Effect Of Chitosan, Pectin And Sodium Caseinate Edible Coatings On Shelf Life Of Fresh-Cut Prunus Persica Var. Nectarine
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
Effect Of Map Storage On Chemical, Physical And Sensory Characteristics Of Níscalos (Lactarius Deliciosus)
Prevention Of Rancidity And Discolouration Of Iberian Dry Cured Sausage Using Proteases
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
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Identification Of Radical Scavenging Peptides (<3kda) From Burgos-Type Cheese
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Effect Of Talc And Water Addition On Olive Oil Quality And Antioxidants
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Effect Of Commercial Proteases On Shelf-Life Extension Of Iberian Dry-Cured Sausage
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems
Evolution Of The Fatty Acid Composition And Oxidative Stability Of Merino Lamb Meat Stored Under Different Modified Atmospheres
Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
Inhibition Of Cholesterol Oxidation Products (Cops) Formation In Emulsified Porcine Patties By Phenolic-Rich Avocado (Persea Americana Mill.) Extracts
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
Efecto De Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
Use Of Proteases To Improve Oxidative Stability Of Fermented Sausages By Increasing Low Molecular Weight Compounds With Antioxidant Activity
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Shelf Life Of Merino Lamb Meat Retail Packaged Under Atmospheres Of Various Compositions
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino
Efecto Del Monóxido De Carbono (Co) En La Calidad De La Carne Fresca De Cordero Envasada Y Almacenada En Atmósferas Protectoras
Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Efecto Del Envasado En Armósfera Protectora Sobre La Calidad De La Carne De Cordero Merino
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham
Modification Of The Fat Composition Of The Iberian Pig Using Bacillus Licheniformis And Bacillus Subtilis
Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham
Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics
Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham
Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Screening Of Phytochemicals In Fresh Lamb Meat Patties Stored In Modified Atmosphere Packs: Influence On Selected Meat Quality Characteristics
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Aprovechamiento De Subproductos De La Industria De Tomate Para Alimentación De Corderos
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
Quantitative Changes In The Fatty Acid Profile Of Lipid Fractions Of Fresh Loin From Pigs As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids During Refrigerated Storage
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
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
Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Proceso De Obtención Y Transformación Del Jamón Ibérico
Combinación De Ácido Linoléico Conjugado (Cla) Y Ácidos Grasos Monoinsaturados (Agmi) En La Alimentación Porcina. Efecto Sobre Parámetros Productivos, Calidad De La Carne Y Composición En Ácidos Grasos
Proceso De Obtención Y Transformación Del Jamón Ibérico
Avances En La Investigación Sobre El Envasado De Productos Cárnicos En Atmósferas Modificadas
Proceso De Obtención Y Transformación Del Jamón Ibérico
Avances En La Investigación Sobre El Envasado De Productos Cárnicos En Atmósferas Modificadas
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Avances En La Investigación Sobre El Envasado De Productos Cárnicos En Atmósferas Modificadas
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Effect Of Live Weight And Sex On Physico-Chemical And Sensorial Characteristics Of Merino Lamb Meat
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Oxidative Changes Of Fresh Loin From Pig, Caused By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids, During Refrigerated Storage
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Analysis Of Volatile Compounds Of Iberian Dry-Cured Loins With Different Intramuscular Fat Contents Using Spme-Ded
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
Improvement Of Dry-Cured Iberian Ham Sensory Characteristics Through The Use Of A Concentrate High In Oleic Acid For Pig Feeding
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Cambios Producidos Por Las Metodologías Ects Sobre La Dedicación Docente En El Curso Piloto De 4º De Ingeniero Agrónomo De La Universidad De Extremadura
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto
Effect Of Salt Content And Processing Conditions On Volatile Compounds Formation Throughout The Ripening Of Iberian Ham
Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
Nuevas Presentaciones, Atmósferas Protectoras, Vida Útil Del Producto
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos
Estrategias De Coordinación En La Elaboración De Planes Docentes Para La Implantación De Un Curso Piloto De Cuarto De Ingeniero Agrónomo En La Universidad De Extremadura
Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
Propuestas Docentes Y Consecuencias Derivadas De Las Actividades En “química Y Bioquímica De Los Alimentos” En La Experiencia Piloto De 4º De Ciencia Y Tecnología De Los Alimentos
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
Desarrollo De Acciones De Coordinación En 4º De Ciencia Y Tecnología De Los Alimentos
Adaptación A Metodologías Ects De La Asignatura Operaciones Básicas Y Tecnología De Alimentos De La Titulación De Ingenierio Técnico De Industrias Agrarias Y Alimentarias
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
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Expectativas Frente A Una Asignatura Optativa Impartida En El Eees Para Alumnos De Un Curso Piloto Completo
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Iberian Ham Ripening: Evolution Of Volatile Compound-Based Indices
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Effect Of Ripening Time And Rearing System On Amino Acid-Related Flavour Compounds Of Iberian Ham
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Effect Of Grazing Pastures Of Different Botanical Composition On Antioxidant Enzyme Activities And Oxidative Stability Of Lamb Meat
Lipolytic And Oxidative Changes In Iberian Dry-Cured Loin
Effect Of Grazing Pastures Of Different Botanical Composition On Antioxidant Enzyme Activities And Oxidative Stability Of Lamb Meat
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
Effect Of Grazing Pastures Of Different Botanical Composition On Antioxidant Enzyme Activities And Oxidative Stability Of Lamb Meat
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Influencia De La Estirpe Sobre La Calidad De Los Productos Cárnicos Del Cerdo Ibérico
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
High-Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Colour And Oxidative Stability During Chill Storage Packed In Modified Atmosphere
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Effect Of Duration Of The Montanera Diet On The Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham; Characterization By Gas Chromatography
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal
Physicochemical Changes Throughout The Ripening Of Dry Cured Hams With Different Salt Content And Processing Conditions
Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal
Heritage Language Instruction At The College Level: Reality And Possibilities
Pretratamiento Al Vertido De Residuos Industriales Orgánicos E Inorgánicos: Procesos De Estabilización/solidificación Con Cal
Heritage Language Instruction At The College Level: Reality And Possibilities
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Heritage Language Instruction At The College Level: Reality And Possibilities
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Lipolysis In Dry-Cured Ham: Influence Of Salt Content And Processing Conditions
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
Stereospecific Analysis Of Fresh And Dry-Cured Muscle Phospholipids From Iberian Pigs
Study Of The Branched Hydrocarbon Fraction Of Intramuscular Lipids From Iberian Dry-Cured Ham
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
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Colesterol Y Óxidos De Colesterol En Jamón Ibérico
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
Efecto De La Aplicación De Alta Presión Hidrostática (Aph) Sobre El Color Y Estabilidad Oxidativa De Jamón Ibérico Loncheado Y Envasado En Atmósfera Modificada
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Fatty Acids And Triacylglycerols Profiles From Different Types Of Iberian Dry-Cured Hams
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
A Study Of The Aroma Of Fried Bacon And Fried Pork Loin
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
High Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Radical Formation, Lipid Oxidation And Colour
Improvement Of A Solid Phase Extraction Method For Analysis Of Lipid Fractions In Muscle Foods
High Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Radical Formation, Lipid Oxidation And Colour
Volatile Compounds In Iberian Dry-Cured Loin
High Pressure Treatment Of Dry-Cured Iberian Ham. Effect On Radical Formation, Lipid Oxidation And Colour
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Volatile Compounds In Iberian Dry-Cured Loin
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Sensory Characteristics Of Iberian Ham: Influence Of Salt Content And Processing Conditions
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Lipid Oxidative Changes Throughout The Ripening Of Dry-Cured Iberian Hams With Different Salt Contents And Processing Conditions
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Physico-Chemical And Sensory Characteristics Of Dry-Cured Loin From Different Iberian Pig Lines
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Volatile Compounds On The Surface And Within Iberian Dry-Cured Loin
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Meat Quality Characteristics In Different Lines Of Iberian Pigs
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Linear Hydrocarbons Content Of Intramuscular Lipids Of Dry-Cured Iberian Ham
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Influencia De La Alimentación Sobre Parámetros Físico-Químicos Y Sensoriales Del Lomo Curado De Cerdo Ibérico
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Retos Y Perspectivas En Los Productos De Cerdo Ibérico: Procesos De Elaboración Controlados
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
Effects Of Feeding Elevated Concentrations Of Monounsaturated Fatty Acids And Vitamin E To Swine On Characteristics Of Dry Cured Hams
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Parámetros De Calidad De La Materia Prima Destinada A La Elaboración De Jamón Ibérico
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Elaboración Del Jamón Ibérico En Cámaras De Atmosfera Controladas
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Influence Of Sensory Characteristics On The Acceptability Of Dry-Cured Ham
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Monitoring Volatile Compounds During Dry-Cured Ham Ripening By Solid-Phase Microextraction Coupled To A New Direct-Extraction Device
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Odor-Active Compounds Of Iberian Hams With Different Aroma Characteristics
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Desarrollo Del Aroma Y Calidad Del Jamón Ibérico: Estudios De Los Compuestos Volátiles En La Etapa De Bodega Y En El Producto Final
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Características De Calidad En Carne Fresca De Cerdo Ibérico
Estudios De Los Componentes Volátiles En Las Primeras Etapas De Procesado: Salado, Post Salado Y Secadero (I)
Características De Calidad En Carne Fresca De Cerdo Ibérico
Tecnología Del Salazonado Del Jamón Ibérico
Características De Calidad En Carne Fresca De Cerdo Ibérico
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
Tecnología Del Salazonado Del Jamón Ibérico
Métodos Para La Clasificación De La Materia Prima
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
Métodos Para La Clasificación De La Materia Prima
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
Condiciones Del Procesado Que Favorecen El Desarrollo Del "flavor" : Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
La Obtención De Materia Prima De Una Adecuada Aptitud Tecnológica. Características De La Grasa Determinantes De La Calidad Del Jamón: Influencia De Los Factores Genéticos Y Ambientales
Condiciones Del Procesado Que Favorecen El Desarrollo Del "flavor" : Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Condiciones Del Procesado Que Favorecen El Desarrollo Del "flavor" : Influencia De La Sal, La Temperatura Y La Duración Del Proceso Madurativo
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
Los Compuestos Responsables Del "flavor" Del Jamón Ibérico. Variaciones En Los Distintos Tipos De Jamones
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Oxidative Stability And Fatty Acid Composition Of Pig Muscles As Affected By Rearing System, Crossbreeding And Metabolic Type Of Muscle Fibre
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
N-Alkane Content Of Intramuscular Lipids Of Iberian Fresh Ham From Different Feeding Systems And Crossbreeding
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
La Grasa Intramuscular Y La Calidad Del Jamón
Subcutaneous And Intermuscular Fat Characterisation Of Dry-Cured Iberian Hams
La Grasa Intramuscular Y La Calidad Del Jamón
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
La Grasa Intramuscular Y La Calidad Del Jamón
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
Texture And Appearance Of Dry Cured Ham As Affected By Fat Content And Fatty Acid Composition
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Sensory Characteristics Of Iberian Ham: Influence Of Rearing System And Muscle Location/caracteristicas Sensoriales Del Jamón Ibérico: Influencia Del Sistema De Engorde Y Del Músculo
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
La Discriminación De La Calidad En La Materia Prima Y En El Jamón Curado De Cerdo Ibérico Mediante Nariz Artificial
Could Machine Vision Replace Chemical Procedure To Evaluate Fat Content In Iberian Pig Meat? An Experimental Study
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
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación
Influence Of Rearing Conditions And Crossbreeding On Muscle Color In Iberian Pigs Influencia De Las Condiciones De Crianza Y Del Cruce En El Color De Los Músculos De Cerdos Ibéricos
Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Análisis De Los Compuestos Volátiles De Jamones Ibéricos Procedentes De Cerdos Con Diferentes Sistemas De Alimentación
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Volatile Compounds Of Dry-Cured Iberian Ham As Affected By The Length Of The Curing Process
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Dietary Α-Tocopheryl Acetate Supplementation Modifies Volatile Aldehyde And Sensory Properties Of Dry-Cured Hams
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Composición Histoquímica De Los Músculos Del Jamón Del Cerdo Ibérico: Relación Con Parámetros De Calidad.
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Efecto Del Sistema De Explotación En Montanera Sobre La Estabilidad Oxidativa De La Carne De Cerdo Ibérico
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Efecto Del Cebo En Montanera Sobre El Balance Antioxidante/oxidante De La Carne De Cerdo Ibérico
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Composición En Aldehídos De Jamón Curado Procedente De Cerdos Ibéricos Alimentados En Montanera
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Volatile Compounds In Supercritical Carbon Dioxide Extracts Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Sensory Characteristics Of Iberian Ham: Influence Of Processing Time And Slice Location
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Tipos De Fibras Musculares En El Cerdo Ibérico; Influencia Del Sistema De Explotación.
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Estudio De Compuestos Aromáticos En El Jamón Ibérico Mediante Cromatografía En Fase Gaseosa Con Detectores Olfatorios Y De Ionización De Llama
Long Term Psychological Adjustment Of Parents´divorced Children And Psychoterapy
Reduction Of Polycyclic Aromatic Hydrocarbons In Pork Burgers Using High-Pressure Processed White Grape Pomace
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