731 results on '"Domínguez, Rubén"'
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2. Prebiotic Meat Products
3. List of contributors
4. Fermented and Structured Meat Products with Dietary Fibers for Reducing Fat Content
5. Prebiotic Meat Products
6. Alheiras with animal fat replacement: application of a gelled emulsion based on hemp oil (Cannabis sativa L.) and buckwheat
7. Dry-Cured Loin
8. Sobrasada
9. Dry-Cured Ham
10. Androlla and Botillo
11. Alheira
12. Chouriça de Carne
13. Antioxidant Capacity
14. Mineral Profile
15. pH and Color
16. Cholesterol
17. Amino Acids (Free and Hydrolyzed)
18. Volatile Organic Compound Profile
19. Biogenic Amines
20. Nitrate and Nitrite
21. Chemical Composition
22. Texture Analysis
23. Fatty Acids
24. Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles
25. Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina”
26. Polystyrene microplastic particles in the food chain: characteristics and toxicity - A review
27. Meat and meat products: animal species, products, processing, quality, and shelf life
28. Contributors
29. Prokaryotic Membrane Coat - Like proteins: an update
30. Häufige untersuchte Muskeln in der Elektromyographie
31. Grundlegende Konzepte der Elektromyographie
32. Referenzwerte
33. Befundkonstellationen in der Neurographie und Elektromyographie
34. Wichtige elektrophysiologische Diagnosekriterien
35. Empfohlene Untersuchungen bei verschiedenen Fragestellungen
36. Befund
37. Hirnstammreflexe
38. N. cutaneus femoris lateralis-Meralgia paraesthetica
39. Innervationsanomalien (Anastomosen)
40. Inching-Technik
41. Wichtige Kompressionssyndrome
42. Grundlagen und wichtige Begriffe in der Elektrophysiologie und anatomische Grundlagen
43. Durchführung der elektrophysiologischen Untersuchungen
44. Elektrische und Magnetstimulation der Nervenwurzeln zur Erfassung proximaler Nervenläsionen
45. Authenticity and Chemometrics of Legumes
46. Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages
47. Comparison Between HPLC-PAD and GC-MS Methods for the Quantification of Cholesterol in Meat
48. Grundlagen der Elektromyographie
49. H-Reflex
50. Neurographie und MEP des N. facialis
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