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T Antequera

Showing results (11-20 of 22) with videos related to

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Meat Science|November 9, 2011
Free amino acids and other non-volatile compounds formed during processing of Iberian hamL Martín, T Antequera, J Ventanas, et al.
Meat Science|November 9, 2011
Effects of salt and temperature on proteolysis during ripening of Iberian hamL Martín, J J Córdoba, T Antequera, et al.
Food Microbiology|December 29, 2011
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured hamM Flores, M C Aristoy, T Antequera, et al.
Meat Science|April 27, 2010
Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hamsM Flores, M C Aristoy, T Antequera, 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.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 29, 2011
Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian hamT Pérez-Palacios, J Ruiz, D Martín, 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
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|November 9, 2011
Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fatJ Ruiz, R Cava, T Antequera, et al.
Meat Science|November 9, 2011
Hydrolysis and loss of extractability of proteins during ripening of iberian hamJ J Córdoba, T Antequera, J Ventanas, et al.
Pageof 3

Showing results (11-20 of 22) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Free amino acids and other non-volatile compounds formed during processing of Iberian hamL Martín, T Antequera, J Ventanas, et al.
Meat Science|November 9, 2011
Effects of salt and temperature on proteolysis during ripening of Iberian hamL Martín, J J Córdoba, T Antequera, et al.
Food Microbiology|December 29, 2011
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured hamM Flores, M C Aristoy, T Antequera, et al.
Meat Science|April 27, 2010
Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hamsM Flores, M C Aristoy, T Antequera, 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.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|March 29, 2011
Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian hamT Pérez-Palacios, J Ruiz, D Martín, 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
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|November 9, 2011
Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fatJ Ruiz, R Cava, T Antequera, et al.
Meat Science|November 9, 2011
Hydrolysis and loss of extractability of proteins during ripening of iberian hamJ J Córdoba, T Antequera, J Ventanas, et al.
Pageof 3