51 results on '"Lorenzo, Jose Manuel"'
Search Results
2. Prebiotic Meat Products
3. Dry-Cured Loin
4. Dry-Cured Lacón
5. Sobrasada
6. Salchichón
7. Dry-Cured Ham
8. Androlla and Botillo
9. Alheira
10. Chouriça de Carne
11. Antioxidant Capacity
12. Mineral Profile
13. pH and Color
14. Cholesterol
15. Amino Acids (Free and Hydrolyzed)
16. Volatile Organic Compound Profile
17. Biogenic Amines
18. Nitrate and Nitrite
19. Proteomics
20. Chemical Composition
21. Texture Analysis
22. Fatty Acids
23. Lipid Oxidation Lipid oxidation (Primary and Secondary Products)
24. Evaluation of a Multi-speaker System for Socially Assistive HRI in Real Scenarios
25. Carcass Characteristics and Meat Quality of Deer
26. Horsemeat: Increasing Quality and Nutritional Value
27. Exotic Meats: An Alternative Food Source
28. Goose, Duck and Garganey
29. Carcass Characteristics, Meat Quality and Nutritional Profile of Pheasant, Quail and Guinea Fowl
30. Salpicão and Paio
31. Morcilla de Burgos
32. Botifarra
33. Salame Felino
34. Dry-Ripened Chorizo
35. Entremeada and Paia de Toucinho
36. Lukanka
37. Pastırma
38. Sucuk
39. Coppa
40. Bresaola
41. Pepperoni
42. Dry-Cured Cecina
43. Spectrophotometric Analysis of Protein Carbonyls Carbonyls
44. Wild Boar – Production, Meat Quality Traits and Derived Products
45. Carcass Characteristics and Meat Quality of Bison, Buffalo, and Yak
46. Carcass Traits and Meat Quality of Rabbit, Hare, Guinea Pig and Capybara
47. Camel Carcass and Meat Quality Characteristics
48. Carcass Characteristics and Meat Quality of Sheep and Goat
49. Meat Quality, Brands and Consumer Trends
50. Meat in the Human Diet: A Biosocial Perspective
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.