Zobrazeno 1 - 10
of 17
pro vyhledávání: '"I. García-Márquez"'
Publikováno v:
Grasas y Aceites, Vol 64, Iss 3, Pp 250-263 (2013)
The analysis of volatile compounds by gas chromatography- mass spectrometry after extraction by purge and trap has been used to investigate the volatile compounds of fresh and marinated pork loin after E-beam treatmet as a function of packaging type
Externí odkaz:
https://doaj.org/article/51bd021e64544afab0eb232ad9c6ce03
Publikováno v:
Grasas y Aceites, Vol 64, Iss 1, Pp 7-14 (2013)
A study on the effect of E-beam (1 and 2 kGy) on the phospholipid classes of fresh and marinated pork loin stored at 4 °C and 8 °C under different atmospheres (air, vacuum and carbon dioxide enriched atmospheres) has been conducted. This is the fir
Externí odkaz:
https://doaj.org/article/55d5d0a9deb042a999e70648b7e127ae
Publikováno v:
Grasas y Aceites, Vol 65, Iss 4, Pp e045-e045 (2014)
A study of the effect of E-beam (1 and 2 kGy) on the cholesterol oxidation product (COP) composition of fresh and marinated pork loin stored at 4 and 8 °C under different atmospheres (air, vacuum and carbon dioxide enriched ) has been carried out fo
Externí odkaz:
https://doaj.org/article/9205e4b31b044f8fa9b228a79a48fe13
Publikováno v:
International Journal of Microbiology, Vol 2012 (2012)
The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse) has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respec
Externí odkaz:
https://doaj.org/article/be087d18150a453d880332e78f85d56f
Autor:
Emerenciana Gallardo, I. García-Márquez, C. M. Cabeza, Manuel León-Camacho, Mónica Narváez-Rivas
Publikováno v:
Grasas y Aceites, Vol 64, Iss 3, Pp 250-263 (2013)
Grasas y Aceites; Vol. 64 No. 3 (2013); 250-263
Grasas y Aceites; Vol. 64 Núm. 3 (2013); 250-263
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 64 No. 3 (2013); 250-263
Grasas y Aceites; Vol. 64 Núm. 3 (2013); 250-263
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
The analysis of volatile compounds by gas chromatography- mass spectrometry after extraction by purge and trap has been used to investigate the volatile compounds of fresh and marinated pork loin after E-beam treatmet as a function of packaging type
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07341dde0f7b5f423ddc67f0e29da90a
https://doi.org/10.3989/gya.131412
https://doi.org/10.3989/gya.131412
Autor:
Manuel León-Camacho, Mónica Narváez-Rivas, C. M. Cabeza, I. García-Márquez, Emerenciana Gallardo
Publikováno v:
Grasas y Aceites, Vol 64, Iss 1, Pp 7-14 (2013)
Grasas y Aceites; Vol. 64 No. 1 (2013); 7-14
Grasas y Aceites; Vol. 64 Núm. 1 (2013); 7-14
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 64 No. 1 (2013); 7-14
Grasas y Aceites; Vol. 64 Núm. 1 (2013); 7-14
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
A study on the effect of E-beam (1 and 2 kGy) on the phospholipid classes of fresh and marinated pork loin stored at 4 °C and 8 °C under different atmospheres (air, vacuum and carbon dioxide enriched atmospheres) has been conducted. This is the fir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eba14f876235e378af1097d35349a29f
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1401
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1401
Autor:
Juan A. Ordóñez, Manuel León-Camacho, Emerenciana Gallardo, Mónica Narváez-Rivas, I. García-Márquez
Publikováno v:
Grasas y Aceites; Vol. 65 No. 4 (2014); e045
Grasas y Aceites; Vol. 65 Núm. 4 (2014); e045
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 65, Iss 4, Pp e045-e045 (2014)
Grasas y Aceites, Vol 65, Iss 4, p e045 (2014)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Grasas y Aceites; Vol. 65 Núm. 4 (2014); e045
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 65, Iss 4, Pp e045-e045 (2014)
Grasas y Aceites, Vol 65, Iss 4, p e045 (2014)
Digital.CSIC. Repositorio Institucional del CSIC
instname
© 2014 CSIC. A study of the effect of E-beam (1 and 2 kGy) on the cholesterol oxidation product (COP) composition of fresh and marinated pork loin stored at 4 and 8 °C under different atmospheres (air, vacuum and carbon dioxide enriched ) has been
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e3edd5357689e0759a42bde1329230b
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1510
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1510
Autor:
J R, Boxó Cifuentes, A, Comino Ruiz, A, Vázquez Luque, J A, Muñoz Alvarez, M I, García Márquez, M I, García Rebollo, M V, Muñoz Cansino, D, Núñez García, D, García Romero, C, de Jorge Cabra
Publikováno v:
Atencion primaria. 11(9)
To estimate the prevalence and characteristics of geographic isolation in the elder people from Alora (Málaga).A transversal observational study.Town of Alora.Elder people of both sexes, who lives habitually in Alora and born in 1927 or before. Home
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e4356dbc49f3b225976e5cea5d872d2e
https://pubmed.ncbi.nlm.nih.gov/8518357
https://pubmed.ncbi.nlm.nih.gov/8518357
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Akademický článek
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