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Results: 1-6 |
Results: 6

Authors: Collar, C Martinez, JC Andreu, P Armero, E
Citation: C. Collar et al., Effects of enzyme associations on bread dough performance. A response surface analysis, FOOD SC TEC, 6(3), 2000, pp. 217-226

Authors: Armero, E Barbosa, JA Toldra, F Baselga, M Pla, M
Citation: E. Armero et al., Effects of the terminal sire type and sex on pork muscle cathepsins (B, B+L and H), cysteine proteinase inhibitors and lipolytic enzyme activities, MEAT SCI, 51(2), 1999, pp. 185-189

Authors: Flores, M Armero, E Aristoy, MC Toldra, F
Citation: M. Flores et al., Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality, MEAT SCI, 51(1), 1999, pp. 53-59

Authors: Collar, C Andreu, P Martinez, JC Armero, E
Citation: C. Collar et al., Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study, FOOD HYDROC, 13(6), 1999, pp. 467-475

Authors: Armero, E Flores, M Toldra, F Barbosa, JA Olivet, J Pla, M Baselga, M
Citation: E. Armero et al., Effects of pig sire type and sex on carcass traits, meat quality and sensory quality of dry-cured ham, J SCI FOOD, 79(9), 1999, pp. 1147-1154

Authors: Armero, E Baselga, M Aristoy, MC Toldra, F
Citation: E. Armero et al., Effects of sire type and sex on pork muscle exopeptidase activity, naturaldipeptides and free amino acids, J SCI FOOD, 79(10), 1999, pp. 1280-1284
Risultati: 1-6 |