JUAN ANTONIO ORDÓÑEZ PEREDA-rekin lankidetzan egindako argitalpenak (8)

2014

  1. Dry-cured ham restructured with fibrin

    Food Chemistry, Vol. 159, pp. 519-528

  2. Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

    Meat Science, Vol. 98, Núm. 2, pp. 310-315

  3. The suitability of plasma powder for cold-set binding of pork and restructured dry ham

    Meat Science, Vol. 98, Núm. 4, pp. 709-717

  4. Weibull analysis characterizes the breaking properties of dry-cured ham slices

    Meat Science, Vol. 97, Núm. 4, pp. 451-458

2012

  1. Pasteurización de la tortilla española mediante ionización electrónica

    Avances en microbiología de los alimentos

2010

  1. Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham

    Meat Science, Vol. 84, Núm. 4, pp. 747-754

2008

  1. Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

    Meat Science, Vol. 80, Núm. 3, pp. 690-696

2007

  1. Magnetic resonance imaging, rheological properties, and physicochemical characteristics of meat systems with fibrinogen and thrombin

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 23, pp. 9357-9364