L. Martínez

发表

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.

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

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

Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale.

J. Beltrán, P. Roncalés, I. Cilla, 2006, Meat science.

EFFECT OF LACTIC ACID BACTERIA ON EXTENTION OF SHELF LIFE AND GROWTH OF LISTERIA MONOCYTOGENES IN BEEF STEAKS STORED IN CO 2-RICH 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 .

Antioxidant effect of carnosine and carnitine in fresh beef steaks stored under modified atmosphere

J. Beltrán, A. Sánchez-Escalante, P. Roncalés, 2004 .

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.

Effect of illumination on the display life of fresh pork sausages packaged in modified atmosphere. Influence of the addition of rosemary, ascorbic acid and black pepper.

J. Beltrán, P. Roncalés, I. Cilla, 2007, Meat science.

Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions.

J. Beltrán, P. Roncalés, I. Cilla, 2005, Meat science.

Antioxidant effect of rosemary, borage, green tea, pu-erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere : Influence of the presence of sodium chloride

J. Beltrán, P. Roncalés, I. Cilla, 2006 .

Combined effect of modified atmosphere packaging and addition of rosemary (Rosmarinus officinalis), ascorbic acid, red beet root (Beta vulgaris), and sodium lactate and their mixtures on the stability of fresh pork sausages.

J. Beltrán, P. Roncalés, I. Cilla, 2006, Journal of agricultural and food chemistry.

Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified Atmosphere

J. Beltrán, P. Roncalés, I. Cilla, 2006 .

Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts.

J. Beltrán, P. Roncalés, I. Cilla, 2006, 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 .

Comparative effect of red yeast rice (Monascus purpureus), red beet root (Beta vulgaris) and betanin (E-162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere

J. Beltrán, P. Roncalés, I. Cilla, 2006 .

Effect of Lactic Acid Bacteria on Beef Steak Microbial Flora Stored Under Modified Atmosphere and on Listeria Monocytogenes in Broth Cultures

J. Beltrán, A. Sánchez-Escalante, P. Roncalés, 2006 .

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.