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Meat Science|November 9, 2011
Volatile compounds of dry-cured Iberian ham as affected by the length of the curing processJ Ruiz, J Ventanas, R Cava, et al.Meat Science|November 9, 2011
Sensory characteristics of Iberian ham: Influence of salt content and processing conditionsA I Andrés, R Cava, J Ventanas, et al.Meat Science|February 1, 2020
Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying processN Higuero, I Moreno, G Lavado, et al.Pediatric Clinics of North America|August 28, 2004
Exercise recommendations and risk factors for sudden cardiac deathJoseph R Cava, Michael J Danduran, Raymond T Fedderly, et al.The American Journal of Cardiology|June 28, 2005
A medical strategy to reduce persistent chest tube drainage after the fontan operationJoseph R Cava, Sarah M Bevandic, Michelle M Steltzer, et al.Meat Science|November 9, 2011
Colour and lipid oxidation changes in dry-cured loins from free-range reared and intensively reared pigs as affected by ionizing radiation dose levelA Carrasco, R Tárrega, M R Ramírez, et al.Journal of Bacteriology|January 1, 1989
Rhizobium leguminosarum CFN42 genetic regions encoding lipopolysaccharide structures essential for complete nodule development on bean plantsJ R Cava, P M Elias, D A Turowski, et al.Seminars in Thoracic and Cardiovascular Surgery. Pediatric Cardiac Surgery Annual|July 31, 2004
Home monitoring of infants after stage one palliation for hypoplastic left heart syndromeNancy S Ghanayem, Joseph R Cava, Robert D B Jaquiss, et al.Food Chemistry|February 17, 2015
Effect of production system on physical-chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pigD Tejerina, S García-Torres, M Cabeza de Vaca, et al.Archivos Latinoamericanos De Nutricion|October 27, 2001
[Microbiological stability study of minimally processed cantaloupe (Cucumis melo L) by vacuum]F R Millán, S López Plá, V Roa Tavera, et al.Pageof 6