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M J Petrón

Showing results (1-10 of 9) with videos related to

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Meat Science|November 9, 2011
Evolution of volatile aldehydes in Iberian ham matured under different processing conditionsL Martín, M L Timón, M J Petrón, et al.
Meat Science|November 9, 2011
Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hamsM J Petrón, E Muriel, M L Timón, et al.
Meat Science|April 27, 2010
Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigsJ M Broncano, M J Petrón, V Parra, et al.
Meat Science|November 9, 2011
Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian hamM J Petrón, T Antequera, E Muriel, et al.
Meat Science|November 9, 2011
Volatile compounds in Iberian dry-cured loinE Muriel, T Antequera, M J Petrón, et al.
Meat Science|November 9, 2011
Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured hamM J Petrón, J F Tejeda, E Muriel, et al.
Meat Science|October 18, 2011
Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausagesJ M Broncano, J Otte, M J Petrón, et al.
Meat Science|November 9, 2011
n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreedingJ F Tejeda, C García, M J Petrón, et al.
Meat Science|March 5, 2017
Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb pattiesA I Andrés, M J Petrón, J D Adámez, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
Evolution of volatile aldehydes in Iberian ham matured under different processing conditionsL Martín, M L Timón, M J Petrón, et al.
Meat Science|November 9, 2011
Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hamsM J Petrón, E Muriel, M L Timón, et al.
Meat Science|April 27, 2010
Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigsJ M Broncano, M J Petrón, V Parra, et al.
Meat Science|November 9, 2011
Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian hamM J Petrón, T Antequera, E Muriel, et al.
Meat Science|November 9, 2011
Volatile compounds in Iberian dry-cured loinE Muriel, T Antequera, M J Petrón, et al.
Meat Science|November 9, 2011
Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian dry-cured hamM J Petrón, J F Tejeda, E Muriel, et al.
Meat Science|October 18, 2011
Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausagesJ M Broncano, J Otte, M J Petrón, et al.
Meat Science|November 9, 2011
n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreedingJ F Tejeda, C García, M J Petrón, et al.
Meat Science|March 5, 2017
Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb pattiesA I Andrés, M J Petrón, J D Adámez, et al.
Pageof 1