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Results:
1-7
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Results: 7
Authors:
Jimenez-Colmenero, F
Carballo, J
Cofrades, S
Citation: F. Jimenez-colmenero et al., Healthier meat and meat products: their role as functional foods, MEAT SCI, 59(1), 2001, pp. 5-13
Authors:
Carballo, J
Cofrades, S
Fernandez-Martin, F
Jimenez-Colmenero, F
Citation: J. Carballo et al., Pressure-assisted gelation of chemically modified poultry meat batters, FOOD CHEM, 75(2), 2001, pp. 203-209
Authors:
Fernandez-Martin, F
Fernandez, P
Carballo, J
Jimenez-Colmenero, F
Citation: F. Fernandez-martin et al., DSC study on the influence of meat source, salt and fat levels, and processing parameters on batters pressurisation, EUR FOOD RE, 211(6), 2000, pp. 387-392
Authors:
Carballo, J
Cofrades, S
Solas, MT
Jimenez-Colmenero, F
Citation: J. Carballo et al., High pressure/thermal treatment of meat batters prepared from freeze-thawed pork, MEAT SCI, 54(4), 2000, pp. 357-364
Authors:
Fernandez-Martin, F
Guerra, MA
Lopez, E
Solas, MT
Carballo, J
Jimenez-Colmenero, F
Citation: F. Fernandez-martin et al., Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch, J SCI FOOD, 80(8), 2000, pp. 1230-1236
Authors:
Lopez-Caballero, ME
Carballo, J
Jimenez-Colmenero, F
Citation: Me. Lopez-caballero et al., Microbiological changes in pressurized, prepackaged sliced cooked ham, J FOOD PROT, 62(12), 1999, pp. 1411-1415
Authors:
Dorado, M
Gomez, EMM
Jimenez-Colmenero, F
Masoud, TA
Citation: M. Dorado et al., Cholesterol and fat contents of Spanish commercial pork cuts, MEAT SCI, 51(4), 1999, pp. 321-323
Risultati:
1-7
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