검색결과 : 7건
| No. | Article |
|---|---|
| 1 |
Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method Fernandez-Segovia I, Fuentes A, Alino M, Masot R, Alcaniz M, Barat JM Journal of Food Engineering, 113(2), 210, 2012 |
| 2 |
Kinetics studies during NaCl and KCl pork meat brining Barat JM, Baigts D, Alino M, Fernandez FJ, Perez-Garcia VM Journal of Food Engineering, 106(1), 102, 2011 |
| 3 |
Development of a low-sodium ready-to-eat desalted cod Alino M, Fuentes A, Fernandez-Segovia I, Barat JM Journal of Food Engineering, 107(3-4), 304, 2011 |
| 4 |
Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture Alino M, Grau R, Fuentes A, Barat JM Journal of Food Engineering, 97(3), 434, 2010 |
| 5 |
Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process Alino M, Grau R, Fuentes A, Barat JM Journal of Food Engineering, 99(2), 198, 2010 |
| 6 |
Measurement of swelling pressure in pork meat brining Barat JM, Alino M, Fuentes A, Grau R, Romero JB Journal of Food Engineering, 93(1), 108, 2009 |
| 7 |
Influence of sodium replacement on the salting kinetics of pork loin Alino M, Grau R, Baigts D, Barat JM Journal of Food Engineering, 95(4), 551, 2009 |