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Computed tomography: tool for the characteization of dry-cured ham processing
Computed tomography: tool for the characteization of dry-cured ham processing
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Computed tomography: tool for the characteization of dry-cured ham processing

Fulladosa, E ; Santos, E ; García Gil, N ; Picouet, P ; Gou, P., Institut de Recerca i Tecnologia Agroalimentàries, Monells, Girona (España). Tecnologia dels Aliments

Eurocarne (España), 2008-11 (171)

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2
Analysis of "fuet" type sausage by NIT [Near Infrarred Transmittanceinstrumental method
Analysis of "fuet" type sausage by NIT [Near Infrarred Transmittanceinstrumental method
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Analysis of "fuet" type sausage by NIT [Near Infrarred Transmittanceinstrumental method

Valero, A., Institut de Recerca i Tecnologia Agroalimentàries, Monells, Girona (España). Tecnologia dels Aliments

Eurocarne (España), 2008-09 (169)

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3
Effect of ageing method, ageing period, cooking method and sample thickness on beef textural characteristics
Effect of ageing method, ageing period, cooking method and sample thickness on beef textural characteristics
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Effect of ageing method, ageing period, cooking method and sample thickness on beef textural characteristics

Panea, B., Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza (España). Unidad de Tecnología en Producción Animal ; Sañudo, C ; Olleta, J.L ; Civit, D

Eurocarne (España), 2008-06 (167)

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4
Fatty acids profile of subcutaneous and intramuscular fat in Iberian pigs fattened in free-range conditionas or with "high oleic" feeds
Fatty acids profile of subcutaneous and intramuscular fat in Iberian pigs fattened in free-range conditionas or with "high oleic" feeds
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Fatty acids profile of subcutaneous and intramuscular fat in Iberian pigs fattened in free-range conditionas or with "high oleic" feeds

Pérez-Palacios, T ; Antequera, T ; Ruiz, J., Universidad de Extremadura, Cáceres (España). Facultad de Veterinaria

Eurocarne (España), 2008-02 (163)

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5
Characterizing the quality and safety of fatty byproducts of the food chain for their use in feeds: Feeding fats safety European project
Characterizing the quality and safety of fatty byproducts of the food chain for their use in feeds: Feeding fats safety European project
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Characterizing the quality and safety of fatty byproducts of the food chain for their use in feeds: Feeding fats safety European project

Codony, R ; Guardiola, F., Universitat de Barcelona (España). Facultat de Farmàcia ; Bondioli, P ; Dutta, P.C ; Rodríguez, M.T ; Budzinski, H ; Abad, E ; Parini, M ; Baucells, M.D ; Blas, E

Eurocarne (España), 2008-02 (163)

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6
Profitability of cooked ham processing lines: adaptation to different ripening cycles
Profitability of cooked ham processing lines: adaptation to different ripening cycles
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Profitability of cooked ham processing lines: adaptation to different ripening cycles

Xargayó, M ; Lagares, J

Eurocarne (España), 2008 (172)

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7
Characterization of the technological quality of carcass and meat of Porc Negre Mallorquí (Majorcan Black Pig)
Characterization of the technological quality of carcass and meat of Porc Negre Mallorquí (Majorcan Black Pig)
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Characterization of the technological quality of carcass and meat of Porc Negre Mallorquí (Majorcan Black Pig)

Gonzàlez, J ; Gispert, M ; Rodríguez, P ; Oliver, M.A., Institut de Recerca i Tecnologia Agroalimentàries, Monells, Girona (España). Tecnologia dels Aliments ; Jaume, J ; Tibau, J

Eurocarne (España), 2008 (165)

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8
Magnetic resonance imaging: an usefull tool for Iberian pork products characterization
Magnetic resonance imaging: an usefull tool for Iberian pork products characterization
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Magnetic resonance imaging: an usefull tool for Iberian pork products characterization

Antequera, T ; Muriel, E.,Universidad de Extremadura, Cáceres (España). Facultad de Veterinaria ; Durán, M.L ; García Rodríguez, P ; Caro, A

Eurocarne (España), 2007-10 (160)

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9
The accreditation before quality standards of Iberian pork products
The accreditation before quality standards of Iberian pork products
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The accreditation before quality standards of Iberian pork products

Gredilla, E

Eurocarne (España), 2007-10 (160)

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10
Report on situation of quality meats and meat products in Spain
Report on situation of quality meats and meat products in Spain
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Report on situation of quality meats and meat products in Spain

Barreiro, D

Eurocarne (España), 2007-09 (159)

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