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Meat Science|November 9, 2011
Carcass composition and meat quality of three different Iberian×Duroc genotype pigsR Ramírez, R CavaInternational Journal of Food Microbiology|June 1, 1994
Comparison of media for enumerating osmotolerant yeasts in orange juice concentratesR Cava, P HernándezMeat Science|November 9, 2011
The crossbreeding of different Duroc lines with the Iberian pig affects colour and oxidative stability of meat during storageR Ramírez, R CavaPediatric Clinics of North America|November 25, 2004
Chest pain in children and adolescentsJoseph R Cava, Pamela L SaygerJournal of Agricultural and Food Chemistry|November 21, 2001
New device for direct extraction of volatiles in solid samples using SPMEJ Ruiz, J Ventanas, R CavaMeat Science|August 14, 2020
High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat productsR Cava, N Higuero, L LaderoJournal of Chromatography. A|August 22, 2002
Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction deviceA I Andrés, R Cava, J RuizMeat Science|November 9, 2011
Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementationR Cava, J Ruiz, J Ventanas, et al.Journal of Food Protection|December 22, 2007
Antimicrobial activity of clove and cinnamon essential oils against Listeria monocytogenes in pasteurized milkR Cava, E Nowak, A Taboada, et al.Meat Science|November 9, 2011
Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of liver pâtéM Estévez, D Morcuende, R Ramírez, et al.Pageof 6