blog

El aderezo
blog de Cocina

Red_social

Facebook

Correo_Web

Gmail, correo electrónico libre

Articulos Científico

Revistas y Conferencia

Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content
X. Serra, J. Ruiz-Ramírez, J. Arnau and P. Gou
HMTL and PDF

Changes in intramuscular lipids during ripening of Iberian dry-cured ham
L. Martín, J. J. Córdoba, J. Ventanas and T. Antequera
HTML and PDF

Optimization of instrumental colour analysis in dry-cured ham
Marta García-Esteban, Diana Ansorena, Olga Gimeno and Iciar AstiasaránCorresponding Author Contact Information
HTML and PDF

Sensory characteristics of Iberian ham: Influence of salt content and processing conditions
A. I. AndrésCorresponding Author Contact Information, E-mail The Corresponding Author, a, R. Cavaa, J. Ventanasa, V. Thovarb and J. Ruiza
HTML and PDF

Modificaciones tecnológicas para mejorar la seguridad y calidad del jamón curado
UdG - Univerditat de Girona
HMTL