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A D Alarcon-Rojo

Showing results (1-10 of 5) with videos related to

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Meat Science|November 9, 2011
Alteration of post-mortem ageing in beef by the addition of enzyme inhibitors and activatorsA D Alarcon-Rojo, E Dransfield
Food Research International (Ottawa, Ont.)|March 23, 2019
Relating texture perception of cooked ham to the bolus evolution in the mouthA Rizo, E Peña, A D Alarcon-Rojo, et al.
Meat Science|November 8, 2011
Effect of frozen storage of minced meats on the quality of sausages prepared from themM M Verma, A D Alarcon Rojo, D A Ledward, et al.
Meat Science|May 15, 2015
Power ultrasound in meat processingA D Alarcon-Rojo, H Janacua, J C Rodriguez, et al.
Ultrasonics|January 24, 2018
Microbiological properties of poultry breast meat treated with high-intensity ultrasoundM I Piñon, A D Alarcon-Rojo, A L Renteria, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
Alteration of post-mortem ageing in beef by the addition of enzyme inhibitors and activatorsA D Alarcon-Rojo, E Dransfield
Food Research International (Ottawa, Ont.)|March 23, 2019
Relating texture perception of cooked ham to the bolus evolution in the mouthA Rizo, E Peña, A D Alarcon-Rojo, et al.
Meat Science|November 8, 2011
Effect of frozen storage of minced meats on the quality of sausages prepared from themM M Verma, A D Alarcon Rojo, D A Ledward, et al.
Meat Science|May 15, 2015
Power ultrasound in meat processingA D Alarcon-Rojo, H Janacua, J C Rodriguez, et al.
Ultrasonics|January 24, 2018
Microbiological properties of poultry breast meat treated with high-intensity ultrasoundM I Piñon, A D Alarcon-Rojo, A L Renteria, et al.
Pageof 1