PUBLICACIÓN

Dry-Cured Sausages “Salchichón” Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo)

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Matilde D’Arrigo; María Jesús Petrón; Jonathan Delgado-Adámez; Jesús Javier García-Parra; María Jesús Martín-Mateos; María Rosario Ramírez-Bernabé

2024 Foods

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

JCR: 5.1

SJR: 1.021

CITAS

4

DOI

10.3390/foods13193133

EID

2-s2.0-85206574704

EISSN

2304-8158

AUTORES DE LA UEX

María Jesús Petrón Testón

OTRAS PUBLICACIONES DE INTERÉS

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Antioxidant And Quality Effects Of Red Grape Pomace In Barbecued Pork Burgers: Implications For Pah Formation
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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)
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Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)
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Agricultural Engineering Students’ Segmentation In Relation To Their Attitudes Towards English-Medium Instruction
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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
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Identification And Quantification Of Cholesterol And Cholesterol Oxidation Products In Different Types Of Iberian Hams
Factores Que Determinan Las Atribuciones De Calidad Del Jamón Ibérico
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Retos Y Perspectivas De Los Pci: Verificación De La Calidad Sensorial Y Dietética Del Jamón Ibérico
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
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Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Características De Calidad En Carne Fresca De Cerdo Ibérico
Composition Of Subcutaneous Fat From Dry-Cured Iberian Hams As Influenced By Pig Feeding
Características De Calidad En Carne Fresca De Cerdo Ibérico
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El Jamón Ibérico: De Una Imagen De Calidad A Una Calidad Definida Y Contrastada
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La Grasa Intramuscular Y La Calidad Del Jamón
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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
In Situ Transesterification Of Fatty Acids From Iberian Pig Subcutaneous Adipose Tissue
Evolution Of Volatile Aldehydes In Iberian Ham Matured Under Different Processing Conditions
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
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Nuevo Método Para El Control Analítico De La Carne De Cerdo Ibérico Explotado En La Dehesa
Estudio Comparativo De La Fracción Lipídica De Jamón Fresco En Diferentes Tipos De Cerdo Ibérico.
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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
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