Showing results (11-20 of 54) with videos related to
Sort By:
Pageof 6
Meat Science|November 9, 2011
Technologies to shorten the drying period of dry-cured meat productsJ Arnau, X Serra, J Comaposada, et al.Meat Science|November 9, 2011
Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying processR Morales, J Arnau, X Serra, et al.Meat Science|November 9, 2011
Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting timeP Gou, R Morales, X Serra, et al.Journal of Food Science|November 13, 2007
Microwave heating of cooked pork patties as a function of fat contentP A Picouet, A Fernández, X Serra, et al.Bioinformatics (Oxford, England)|February 13, 2001
ASAP: analysis of peptide compositionX Serra-Hartmann, X Rebordosa, J Piñol, et al.Colorectal Disease : the Official Journal of the Association of Coloproctology of Great Britain and Ireland|November 7, 2013
Application of a modified Neff classification to patients with uncomplicated diverticulitisL Mora Lopez, S Serra Pla, X Serra-Aracil, et al.Meat Science|January 15, 2013
Estimation of dry-cured ham composition using dielectric time domain reflectometryE Fulladosa, P Duran-Montgé, X Serra, et al.World Journal of Surgery|May 12, 2011
Prospective, controlled, randomized study of intraoperative colonic lavage versus stent placement in obstructive left-sided colonic cancerM Alcántara, X Serra-Aracil, J Falcó, et al.Soft Matter|January 19, 2017
Effective viscosity and dynamics of spreading epithelia: a solvable modelC Blanch-Mercader, R Vincent, E Bazellières, et al.International Journal of Surgery (London, England)|December 9, 2014
Study of anorectal function after transanal endoscopic surgeryL Mora López, X Serra Aracil, J Hermoso Bosch, et al.Pageof 6