Publications by the researcher in collaboration with ROSA MARÍA ESCUDERO PORTUGUÉS (5)

2019

  1. Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons

    Food Chemistry, Vol. 276, pp. 315-321

2015

  1. Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat

    Meat Science, Vol. 103, pp. 90-95

2014

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

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

  2. 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