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J M Monfort

Showing results (11-20 of 13) with videos related to

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Meat Science|November 9, 2011
Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selectionM À Oliver, I Gobantes, J Arnau, et al.
Meat Science|November 9, 2011
High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured hamX Serra, C Sárraga, N Grèbol, et al.
Meat Science|November 9, 2011
High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured hamX Serra, N Grèbol, M D Guàrdia, et al.
Pageof 2

Showing results (11-20 of 13) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 13 results.
Meat Science|November 9, 2011
Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selectionM À Oliver, I Gobantes, J Arnau, et al.
Meat Science|November 9, 2011
High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured hamX Serra, C Sárraga, N Grèbol, et al.
Meat Science|November 9, 2011
High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured hamX Serra, N Grèbol, M D Guàrdia, et al.
Pageof 2