ANA MARÍA HERRERO HERRANZ-rekin lankidetzan egindako argitalpenak (5)

2014

  1. 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

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

2006

  1. Innovations in food processing: nonthermal methods

    Revista de medicina de la Universidad de Navarra, Vol. 50, Núm. 4, pp. 71-74