L. Guerrero

发表

Beliefs and attitudes of butchers and consumers towards dry-cured ham.

P. Gou, M. D. Guàrdia, A. Claret, 2008, Meat science.

Eating quality of beef from biotypes included in the PGI "Ternera Asturiana" showing distinct physicochemical characteristics and tenderization pattern.

K. Osoro, A. Coto-Montes, L. Guerrero, 2010, Meat science.

Physical and Chemical Emulation of a Cornea

H. D. Torres, L. Guerrero, R. J. Díaz, 2017 .

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.

P. Gou, J. Arnau, M. D. Guàrdia, 2008, Meat science.

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.

X. Serra, P. Gou, J. Arnau, 2007, Meat science.

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process.

X. Serra, P. Gou, J. Arnau, 2008, Meat science.

The influence of meat pH on mechanical and sensory textural properties of dry-cured ham.

P. Gou, J. Arnau, L. Guerrero, 1999, Meat science.

Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado

L. Guerrero, Pere Gou, I. Diaz, 2000 .

Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability.

Marina Gispert, Maria Dolors Guàrdia, Juan Altarriba, 2006, Meat science.

Factors affecting dry-cured ham consumer acceptability.

P. Gou, M. D. Guàrdia, R. Morales, 2013, Meat science.

Instrumental evaluation of defective texture in dry-cured hams.

X. Serra, P. Gou, R. Morales, 2007, Meat science.

Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content.

P. Gou, J. Arnau, M. D. Guàrdia, 2006, Meat science.

Effect of sodium chloride replacement on some characteristics of fermented sausages.

P. Gou, J. Arnau, L. Guerrero, 2003, Meat science.

Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin.

P. Gou, J. Arnau, L. Guerrero, 1996, Meat science.

Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions.

X. Serra, P. Gou, R. Morales, 2007, Meat science.

Consumer Beliefs and Attitudes Towards Dry-cured Ham and Protected Designation of Origin Teruel Ham in Two Spanish Regions Differing in Product Knowledge

J. Arnau, M. D. Guàrdia, L. Guerrero, 2006 .

Sex and crossbreed effects on the characteristics of dry-cured ham.

P. Gou, J. Arnau, L. Guerrero, 1995, Meat science.

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham.

X. Serra, J. Arnau, M. D. Guàrdia, 2007, Meat science.