MARÍA DOLORES ROMERO DE ÁVILA HIDALGO-rekin lankidetzan egindako argitalpenak (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