Publicaciones en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (6)

1993

  1. Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 196, Núm. 3, pp. 228-232

  2. Muscle lipolysis phenomena in the processing of dry-cured ham

    Food Chemistry, Vol. 48, Núm. 2, pp. 121-125

1992

  1. Assay of lipase and esterase activities in fresh pork meat and dry-cured ham

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 195, Núm. 5, pp. 446-450

  2. EFFECT OF THE REDOX POTENTIAL ON THE MUSCLE ENZYME SYSTEM

    Journal of Food Biochemistry, Vol. 16, Núm. 4, pp. 207-215

  3. Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Dry‐Cured Ham.

    Journal of Food Science, Vol. 57, Núm. 4, pp. 816-818

  4. SUBCUTANEOUS ADIPOSE TISSUE LIPOLYSIS IN THE PROCESSING OF DRY‐CURED HAM

    Journal of Food Biochemistry, Vol. 16, Núm. 5, pp. 323-335