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T Antequera

Showing results (1-10 of 22) with videos related to

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Microbiologia (Madrid, Spain)|February 1, 1993
[Lipid- and protein-degrading processes during the maturation of ham]C López Bote, J J Córdoba, T Antequera
Meat 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.
Meat Science|November 9, 2011
Changes in intramuscular lipids during ripening of Iberian dry-cured hamL Martín, J J Córdoba, J Ventanas, et al.
Food Chemistry|June 6, 2015
Comparison of different methods for total lipid quantification in meat and meat productsT Pérez-Palacios, J Ruiz, D Martín, et al.
Meat Science|November 9, 2011
Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerolsJ F Tejeda, G Gandemer, T Antequera, et al.
Meat Science|November 9, 2011
Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh hamJ F Tejeda, T Antequera, L Martín, 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|November 9, 2011
Lipolytic and oxidative changes in Iberian dry-cured loinE Muriel, A I Andres, M J Petron, et al.
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.
Pageof 3

Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
Microbiologia (Madrid, Spain)|February 1, 1993
[Lipid- and protein-degrading processes during the maturation of ham]C López Bote, J J Córdoba, T Antequera
Meat 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.
Meat Science|November 9, 2011
Changes in intramuscular lipids during ripening of Iberian dry-cured hamL Martín, J J Córdoba, J Ventanas, et al.
Food Chemistry|June 6, 2015
Comparison of different methods for total lipid quantification in meat and meat productsT Pérez-Palacios, J Ruiz, D Martín, et al.
Meat Science|November 9, 2011
Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerolsJ F Tejeda, G Gandemer, T Antequera, et al.
Meat Science|November 9, 2011
Study of the branched hydrocarbon fraction of intramuscular lipids from Iberian fresh hamJ F Tejeda, T Antequera, L Martín, 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|November 9, 2011
Lipolytic and oxidative changes in Iberian dry-cured loinE Muriel, A I Andres, M J Petron, et al.
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.
Pageof 3