256 results on '"Dominguez, Ruben"'
Search Results
2. Prebiotic Meat Products
3. Dry-Cured Loin
4. Sobrasada
5. Dry-Cured Ham
6. Androlla and Botillo
7. Alheira
8. Chouriça de Carne
9. Antioxidant Capacity
10. Mineral Profile
11. pH and Color
12. Cholesterol
13. Amino Acids (Free and Hydrolyzed)
14. Volatile Organic Compound Profile
15. Biogenic Amines
16. Nitrate and Nitrite
17. Chemical Composition
18. Texture Analysis
19. Fatty Acids
20. Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles
21. Study of Pansalt® or Laminaria Ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal “cecina”
22. Polystyrene microplastic particles in the food chain: Characteristics and toxicity - A review
23. Prokaryotic membrane coat - like proteins: An update
24. Häufige untersuchte Muskeln in der Elektromyographie
25. Grundlegende Konzepte der Elektromyographie
26. Referenzwerte
27. Befundkonstellationen in der Neurographie und Elektromyographie
28. Wichtige elektrophysiologische Diagnosekriterien
29. Empfohlene Untersuchungen bei verschiedenen Fragestellungen
30. Befund
31. Hirnstammreflexe
32. N. cutaneus femoris lateralis-Meralgia paraesthetica
33. Innervationsanomalien (Anastomosen)
34. Inching-Technik
35. Wichtige Kompressionssyndrome
36. Grundlagen und wichtige Begriffe in der Elektrophysiologie und anatomische Grundlagen
37. Durchführung der elektrophysiologischen Untersuchungen
38. Elektrische und Magnetstimulation der Nervenwurzeln zur Erfassung proximaler Nervenläsionen
39. Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages
40. Application of metabolomics to decipher the role of bioactive compounds in plant and animal foods
41. Comparative Analysis of Statistical and Supervised Learning Models for Freshness Assessment of Oyster Mushrooms
42. Grundlagen der Elektromyographie
43. H-Reflex
44. Neurographie und MEP des N. facialis
45. Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed
46. Characterization of volatile profile of longissimus thoracis et lumborum muscle from Castellana and INRA 401 lambs reared under commercial conditions
47. Fatty acid composition of lamb meat from Italian and German local breeds
48. Metallic-based salt substitutes to reduce sodium content in meat products
49. Cruciferous vegetables as sources of nitrate in meat products
50. Health benefits, extraction and development of functional foods with curcuminoids
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