AAAAAA

   
Results: 1-9 |
Results: 9
EFFECTS OF SALT AND TEMPERATURE ON PROTEOLYSIS DURING RIPENING OF IBERIAN HAM
Authors: MARTIN L CORDOBA JJ ANTEQUERA T TIMON ML VENTANAS J
Citation: L. Martin et al., EFFECTS OF SALT AND TEMPERATURE ON PROTEOLYSIS DURING RIPENING OF IBERIAN HAM, Meat science, 49(2), 1998, pp. 145-153
PREDICTION OF THE FEEDING BACKGROUND OF IBERIAN PIGS USING THE FATTY-ACID PROFILE OF SUBCUTANEOUS, MUSCLE AND HEPATIC FAT
Authors: RUIZ J CAVA R ANTEQUERA T MARTIN L VENTANAS J LOPEZBOTE CJ
Citation: J. Ruiz et al., PREDICTION OF THE FEEDING BACKGROUND OF IBERIAN PIGS USING THE FATTY-ACID PROFILE OF SUBCUTANEOUS, MUSCLE AND HEPATIC FAT, Meat science, 49(2), 1998, pp. 155-163
HEADSPACE SOLID-PHASE MICROEXTRACTION FOR THE ANALYSIS OF VOLATILES IN A MEAT PRODUCT - DRY-CURED IBERIAN HAM
Authors: RUIZ J CAVA R VENTANAS J JENSEN MT
Citation: J. Ruiz et al., HEADSPACE SOLID-PHASE MICROEXTRACTION FOR THE ANALYSIS OF VOLATILES IN A MEAT PRODUCT - DRY-CURED IBERIAN HAM, Journal of agricultural and food chemistry, 46(11), 1998, pp. 4688-4694
INFLUENCE OF FINISHING DIET ON FATTY-ACID PROFILES OF INTRAMUSCULAR LIPIDS, TRIGLYCERIDES AND PHOSPHOLIPIDS IN MUSCLES OF THE IBERIAN PIG
Authors: CAVA R RUIZ J LOPEZBOTE C MARTIN L GARCIA C VENTANAS J ANTEQUERA T
Citation: R. Cava et al., INFLUENCE OF FINISHING DIET ON FATTY-ACID PROFILES OF INTRAMUSCULAR LIPIDS, TRIGLYCERIDES AND PHOSPHOLIPIDS IN MUSCLES OF THE IBERIAN PIG, Meat science, 45(2), 1997, pp. 263-270
MEASURING SENSORY QUALITY OF IBERIAN HAM BY RASCH MODEL
Authors: GARCIA C VENTANAS J ANTEQUERA T RUIZ J CAVA R ALVAREZ P
Citation: C. Garcia et al., MEASURING SENSORY QUALITY OF IBERIAN HAM BY RASCH MODEL, Journal of food quality, 19(5), 1996, pp. 397-412
EVOLUTION OF DIFFERENT PHYSICOCHEMICAL PA RAMETERS DURING RIPENING IBERIAN HAM FROM IBERIAN (100-PERCENT) AND IBERIAN X-DUROC PIGS (50-PERCENT)
Authors: ANTEQUERA T GARCIA C LOPEZ C VENTANAS J ASENSIO MA CORDOBA JJ
Citation: T. Antequera et al., EVOLUTION OF DIFFERENT PHYSICOCHEMICAL PA RAMETERS DURING RIPENING IBERIAN HAM FROM IBERIAN (100-PERCENT) AND IBERIAN X-DUROC PIGS (50-PERCENT), Revista espanola de ciencia y tecnologia de alimentos, 34(2), 1994, pp. 178-190
USE OF DUROC BREED IN THE PRODUCTION OF HYBRID PIGS FOR BETTER MEAT QUALITY
Authors: NUNEZ F LOPEZBOTE C VENTANAS J
Citation: F. Nunez et al., USE OF DUROC BREED IN THE PRODUCTION OF HYBRID PIGS FOR BETTER MEAT QUALITY, Indian Journal of Animal Sciences, 64(1), 1994, pp. 82-84
HYDROLYSIS AND LOSS OF EXTRACTABILITY OF PROTEINS DURING RIPENING OF IBERIAN HAM
Authors: CORDOBA JJ ANTEQUERA T VENTANAS J LOPEZBOTE C GARCIA C ASENSIO MA
Citation: Jj. Cordoba et al., HYDROLYSIS AND LOSS OF EXTRACTABILITY OF PROTEINS DURING RIPENING OF IBERIAN HAM, Meat science, 37(2), 1994, pp. 217-227
FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM
Authors: ANTEQUERA T CORDOBA JJ RUIZ J MARTIN L GARCIA C BERMUDEZ ME VENTANAS J
Citation: T. Antequera et al., FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM, Revista espanola de ciencia y tecnologia de alimentos, 33(2), 1993, pp. 197-208
Risultati: 1-9 |