Pedro Roncalés

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.

Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis

Isabel Jaime, I. Jaime, J. Beltrán, 1993, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Effect of varying oxygen concentrations on the shelf-life of fresh pork sausages packaged in modified atmosphere

J. Beltrán, P. Roncalés, D. Djenane, 2006 .

Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere

J. Beltrán, P. Roncalés, Domingo Blanco, 2005 .

Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere.

J. Beltrán, P. Roncalés, D. Djenane, 2005, Meat science.

Assessing the effectiveness of a cold chain for fresh fish salmon (Salmo salar) and sardine (Sardina pilchardus) in a food processing plant

J. Beltrán, P. Roncalés, José Antonio Beltrán, 2013 .