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Eva Santos-Garcés

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Journal of Agricultural and Food Chemistry|December 7, 2011
Tools for studying dry-cured ham processing by using computed tomographyEva Santos-Garcés, Israel Muñoz, Pere Gou, et al.
Meat Science|November 12, 2013
Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham compositionEva Santos-Garcés, Israel Muñoz, Pere Gou, et al.
Meat Science|July 31, 2013
Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperaturesNúria Garcia-Gil, Israel Muñoz, Eva Santos-Garcés, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|December 7, 2011
Tools for studying dry-cured ham processing by using computed tomographyEva Santos-Garcés, Israel Muñoz, Pere Gou, et al.
Meat Science|November 12, 2013
Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham compositionEva Santos-Garcés, Israel Muñoz, Pere Gou, et al.
Meat Science|July 31, 2013
Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperaturesNúria Garcia-Gil, Israel Muñoz, Eva Santos-Garcés, et al.
Pageof 1