Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

A Mulet

Showing results (1-10 of 22) with videos related to

Pageof 3
Sort By:
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 23, 2011
Potato shrinkage during hot air dryingA Frías, G Clemente, A Mulet
Microbiologia (Madrid, Spain)|December 1, 1990
[Evolution of the yeast microflora during the first days of fermentation in inoculated Majorcan musts]J Mora, J I Barbas, A Mulet
Archivos De Neurobiologia|May 1, 1978
[Special coaxial electrodes for electromyography]F Fernández González, J Fuentes, A Mulet
Journal of Dairy Science|November 16, 2006
Use of the acoustic impulse-response technique for the nondestructive assessment of Manchego cheese textureJ Benedito, T Conde, G Clemente, et al.
Journal of Dairy Science|March 14, 2000
Cheese maturity assessment using ultrasonicsJ Benedito, J Carcel, G Clemente, et al.
Meat Science|May 17, 2011
Ultrasonic characterisation of B. femoris from Iberian pigs of different genetics and feeding systemsL Niñoles, A Mulet, S Ventanas, et al.
Meat Science|April 27, 2010
Desorption isotherms and isosteric heat of desorption of previously frozen raw pork meatG Clemente, J Bon, J Benedito, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 29, 2011
Modeling of the process of moisture loss during the storage of dried apricotsG Miranda, A Berna, J Bon, et al.
Meat Science|February 22, 2011
Drying modelling of defrosted pork meat under forced convection conditionsG Clemente, J Bon, N Sanjuán, et al.
Meat Science|April 9, 2010
Ultrasonic assessment of the melting behaviour in fat from Iberian dry-cured hamsL Niñoles, A Mulet, S Ventanas, et al.
Pageof 3

Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|February 23, 2011
Potato shrinkage during hot air dryingA Frías, G Clemente, A Mulet
Microbiologia (Madrid, Spain)|December 1, 1990
[Evolution of the yeast microflora during the first days of fermentation in inoculated Majorcan musts]J Mora, J I Barbas, A Mulet
Archivos De Neurobiologia|May 1, 1978
[Special coaxial electrodes for electromyography]F Fernández González, J Fuentes, A Mulet
Journal of Dairy Science|November 16, 2006
Use of the acoustic impulse-response technique for the nondestructive assessment of Manchego cheese textureJ Benedito, T Conde, G Clemente, et al.
Journal of Dairy Science|March 14, 2000
Cheese maturity assessment using ultrasonicsJ Benedito, J Carcel, G Clemente, et al.
Meat Science|May 17, 2011
Ultrasonic characterisation of B. femoris from Iberian pigs of different genetics and feeding systemsL Niñoles, A Mulet, S Ventanas, et al.
Meat Science|April 27, 2010
Desorption isotherms and isosteric heat of desorption of previously frozen raw pork meatG Clemente, J Bon, J Benedito, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 29, 2011
Modeling of the process of moisture loss during the storage of dried apricotsG Miranda, A Berna, J Bon, et al.
Meat Science|February 22, 2011
Drying modelling of defrosted pork meat under forced convection conditionsG Clemente, J Bon, N Sanjuán, et al.
Meat Science|April 9, 2010
Ultrasonic assessment of the melting behaviour in fat from Iberian dry-cured hamsL Niñoles, A Mulet, S Ventanas, et al.
Pageof 3