JUAN ANTONIO
ORDÓÑEZ PEREDA
Ikertzailea 2015-(e)ra arte
MARÍA DOLORES
ROMERO DE ÁVILA HIDALGO
Profesora contratada doctora
MARÍA DOLORES ROMERO DE ÁVILA HIDALGO-rekin lankidetzan egindako argitalpenak (8)
2014
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Dry-cured ham restructured with fibrin
Food Chemistry, Vol. 159, pp. 519-528
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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
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The suitability of plasma powder for cold-set binding of pork and restructured dry ham
Meat Science, Vol. 98, Núm. 4, pp. 709-717
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Weibull analysis characterizes the breaking properties of dry-cured ham slices
Meat Science, Vol. 97, Núm. 4, pp. 451-458
2012
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Pasteurización de la tortilla española mediante ionización electrónica
Avances en microbiología de los alimentos
2010
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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
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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
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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