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Results:
1-7
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Results: 7
Authors:
SANTOS EM
GONZALEZFERNANDEZ C
JAIME I
ROVIRA J
Citation: Em. Santos et al., COMPARATIVE-STUDY OF LACTIC-ACID BACTERIA HOUSE FLORA ISOLATED IN DIFFERENT VARIETIES OF CHORIZO, International journal of food microbiology, 39(1-2), 1998, pp. 123-128
Authors:
GONZALEZFERNANDEZ C
SANTOS EM
JAIME I
ROVIRA J
Citation: C. Gonzalezfernandez et al., USE OF STARTER CULTURES IN DRY-FERMENTED SAUSAGE (CHORIZO) AND THEIR INFLUENCE ON THE SENSORY PROPERTIES, Food science and technology international, 3(1), 1997, pp. 31-42
Authors:
BELTRAN JA
JAIME I
SANTOLARIA P
SANUDO C
ALBERTI P
RONCALES P
Citation: Ja. Beltran et al., EFFECT OF STRESS-INDUCED HIGH POSTMORTEM PH ON PROTEASE ACTIVITY AND TENDERNESS OF BEEF, Meat science, 45(2), 1997, pp. 201-207
Authors:
MELENDO JA
BELTRAN JA
JAIME I
SANCHO R
RONCALES P
Citation: Ja. Melendo et al., LIMITED PROTEOLYSIS OF MYOFIBRILLAR PROTEINS BY BROMELAIN DECREASES TOUGHNESS OF COARSE DRY SAUSAGE, Food chemistry, 57(3), 1996, pp. 429-433
Authors:
BELTRAN JA
GALAN J
JAIME I
RONCALES P
Citation: Ja. Beltran et al., ACTION OF CATHEPSIN-B ON INTRAMUSCULAR COLLAGEN UNDER CONDITIONS SIMULATING CONVENTIONAL AGING OF MEAT - A CALORIMETRIC STUDY, Sciences des aliments, 14(4), 1994, pp. 523-528
Authors:
MARQUINA P
BELTRAN JA
JAIME I
PEIRO JM
RONCALES P
Citation: P. Marquina et al., PHYSICOCHEMICAL CHARACTERIZATION AND DIFF ERENTIATION OF THE COMMERCIAL TYPES OF RAW SAUSAGE LONGANIZA-DE-ARAGON, Revista espanola de ciencia y tecnologia de alimentos, 33(6), 1993, pp. 631-650
Authors:
RONCALES P
CENA P
BELTRAN JA
JAIME I
Citation: P. Roncales et al., ULTRASONICATION OF LAMB SKELETAL-MUSCLE FIBERS ENHANCES POSTMORTEM PROTEOLYSIS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 196(4), 1993, pp. 339-342
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