M. Pérez-Juan

Relative importance of cues underlying Spanish consumers’ beef choice and segmentation, and consumer liking of beef enriched with n-3 and CLA fatty acids

Z. Kallas, C. Realini, M. Beriáin, 2014 .

Effect of pork meat proteins on the binding of volatile compounds

F. Toldrá, M. Flores, M. Pérez-Juan, 2008 .

Simultaneous process to isolate actomyosin and actin from post-rigor porcine skeletal muscle

F. Toldrá, M. Flores, M. Pérez-Juan, 2007 .

Binding of aroma compounds by isolated myofibrillar proteins: Effect of protein concentration and conformation

F. Toldrá, M. Flores, M. Pérez-Juan, 2007 .