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Results:
1-17
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Results: 17
Authors:
GOU P
GUERRERO L
ROMERO A
Citation: P. Gou et al., THE EFFECT OF PANEL SELECTION AND TRAINING ON EXTERNAL PREFERENCE MAPPING USING A LOW NUMBER OF SAMPLES, Food science and technology international, 4(2), 1998, pp. 85-90
Authors:
ARNAU J
GUERRERO L
GOU P
Citation: J. Arnau et al., THE PRECIPITATION OF PHOSPHATES IN MEAT-PRODUCTS, Die Fleischwirtschaft, 78(6), 1998, pp. 701-702
Authors:
GOU P
GARRIGA M
GUERRERO L
VALERO A
ANDORRA J
CUBINA I
ARNAU J
Citation: P. Gou et al., EFFECT OF SODIUM LACTATE AND POTASSIUM BISULFITE IN A NONACID DRY-CURED SAUSAGE OF REDUCED CALIBER, Die Fleischwirtschaft, 78(4), 1998, pp. 340-341
Authors:
GUERRERO L
GOU P
ARNAU J
Citation: L. Guerrero et al., DESCRIPTIVE ANALYSIS OF TOASTED ALMONDS - A COMPARISON BETWEEN EXPERTAND SEMI-TRAINED ASSESSORS, Journal of sensory studies, 12(1), 1997, pp. 39-54
Authors:
ARNAU J
GUERRERO L
GOU P
Citation: J. Arnau et al., EFFECTS OF TEMPERATURE DURING THE LAST MONTH OF AGING AND OF SALTING TIME ON DRY-CURED HAM AGED FOR 6 MONTHS, Journal of the Science of Food and Agriculture, 74(2), 1997, pp. 193-198
Authors:
GOU P
GARRIGA M
GUERRERO L
ARNAU J
VALERO A
ANDORRA J
CUBINA I
Citation: P. Gou et al., EFFECT OF SODIUM LACTATE AND POTASSIUM BI SULFITE IN A NONACID DRY-CURED SAUSAGE OF REDUCED CALIBER, Die Fleischwirtschaft, 77(5), 1997, pp. 489-491
Authors:
ARNAU J
GUERRERO L
GOU P
Citation: J. Arnau et al., THE PRECIPITATION OF PHOSPHATES IN MEAT-PRODUCTS, Die Fleischwirtschaft, 77(10), 1997, pp. 923-925
Authors:
GOU P
GUERRERO L
GELABERT J
ARNAU J
Citation: P. Gou et al., POTASSIUM-CHLORIDE, POTASSIUM LACTATE AND GLYCINE AS SODIUM-CHLORIDE SUBSTITUTES IN FERMENTED SAUSAGES AND IN DRY-CURED PORK LOIN, Meat science, 42(1), 1996, pp. 37-48
Authors:
GARRIGA M
HUGAS M
GOU P
AYMERICH MT
ARNAU J
MONFORT JM
Citation: M. Garriga et al., TECHNOLOGICAL AND SENSORY EVALUATION OF LACTOBACILLUS STRAINS AS STARTER CULTURES IN FERMENTED SAUSAGES, International journal of food microbiology, 32(1-2), 1996, pp. 173-183
Authors:
GUERRERO L
GOU P
ALONSO P
ARNAU J
Citation: L. Guerrero et al., STUDY OF THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF DRY-CUREDHAMS IN 3 PIG GENETIC TYPES, Journal of the Science of Food and Agriculture, 70(4), 1996, pp. 526-530
Authors:
GOU P
GUERRERO L
ARNAU J
Citation: P. Gou et al., SEX AND CROSSBREED EFFECTS ON THE CHARACTERISTICS OF DRY-CURED HAM, Meat science, 40(1), 1995, pp. 21-31
Authors:
ARNAU J
GUERRERO L
CASADEMONT G
GOU P
Citation: J. Arnau et al., PHYSICAL AND CHEMICAL-CHANGES IN DIFFERENT ZONES OF NORMAL AND PSE DRY-CURED HAM DURING PROCESSING, Food chemistry, 52(1), 1995, pp. 63-69
Authors:
BLASCO A
GOU P
GISPERT M
ESTANY J
SOLER Q
DIESTRE A
TIBAU J
Citation: A. Blasco et al., COMPARISON OF 5 TYPES OF PIG CROSSES .1. GROWTH AND CARCASS TRAITS, Livestock production science, 40(2), 1994, pp. 171-178
Authors:
BLASCO A
GOU P
GISPERT M
ESTANY J
SOLER Q
DIESTRE A
TIBAU J
Citation: A. Blasco et al., COMPARISON OF 5 TYPES OF PIG CROSSES .1. GROWTH AND CARCASS TRAITS, Livestock production science, 40(2), 1994, pp. 171-178
Authors:
OLIVER MA
GOU P
GISPERT M
DIESTRE A
ARNAU J
NOGUERA JL
BLASCO A
Citation: Ma. Oliver et al., COMPARISON OF 5 TYPES OF PIG CROSSES .2. FRESH MEAT QUALITY AND SENSORY CHARACTERISTICS OF DRY-CURED HAM, Livestock production science, 40(2), 1994, pp. 179-185
Authors:
OLIVER MA
GOU P
GISPERT M
DIESTRE A
ARNAU J
NOGUERA JL
BLASCO A
Citation: Ma. Oliver et al., COMPARISON OF 5 TYPES OF PIG CROSSES .2. FRESH MEAT QUALITY AND SENSORY CHARACTERISTICS OF DRY-CURED HAM, Livestock production science, 40(2), 1994, pp. 179-185
Authors:
ARNAU J
GOU P
GUERRERO L
Citation: J. Arnau et al., THE EFFECTS OF FREEZING, MEAT PH AND STORAGE-TEMPERATURE ON THE FORMATION OF WHITE FILM AND TYROSINE CRYSTALS IN DRY-CURED HAMS, Journal of the Science of Food and Agriculture, 66(3), 1994, pp. 279-282
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1-17
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