Showing 1 - 20 results of 31 for search 'Rivas-Cañedo, A.', query time: 0.07s Refine Results
  1. 1
    Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material
    journal article biblioteca
    INIA ES


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  2. 2
    Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material
    journal article biblioteca
    INIA ES


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  3. 3
    Volatile compounds in fresh meats subjected to high pressure processing Effect of the packaging material
    journal article biblioteca
    INIA ES


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  4. 4
    Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material
    artículo biblioteca
    INIA ES


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  5. 5
    Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage
    journal article biblioteca
    INIA ES


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  6. 6
    Influence of compositional characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham after prolonged refrigerated storage
    journal article biblioteca
    INIA ES


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  7. 7
    Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham
    journal article biblioteca
    INIA ES


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  8. 8
    Volatile compounds in ground beef subjected to high pressure processing A comparison of dynamic headspace and solid-phase microextraction
    journal article biblioteca
    INIA ES


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  9. 9
    Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage
    journal article biblioteca
    INIA ES


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  10. 10
    Volatile compounds in low-acid fermented sausage "espetec" and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction
    journal article biblioteca
    INIA ES


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  11. 11
    Influence of compositional characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham after prolonged refrigerated storage
    artículo biblioteca
    INIA ES


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  12. 12
    Volatile compounds in low-acid fermented sausage "espetec" and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction
    journal article biblioteca
    INIA ES


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  13. 13
    Volatile compounds in ground beef subjected to high pressure processing A comparison of dynamic headspace and solid-phase microextraction
    artículo biblioteca
    INIA ES


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  14. 14
    Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage
    artículo biblioteca
    INIA ES


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  15. 15
    Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham
    journal article biblioteca
    INIA ES


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  16. 16
    Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham
    journal article biblioteca
    INIA ES


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  17. 17
    Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage
    journal article biblioteca
    INIA ES


    Saved in:


  18. 18
    Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times
    journal article biblioteca
    INIA ES


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  19. 19
    Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods
    journal article biblioteca
    INIA ES


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  20. 20
    Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham
    artículo biblioteca
    INIA ES


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