Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-7905-3153
1 - 2 out of 2Page size: 10
- 1993
- Published
FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM
ANTEQUERA, T., CORDOBA, J., Ruiz Carrascal, Jorge, MARTIN, L., GARCIA, C., BERMUDEZ, M. & VENTANAS, J., Apr 1993, In: REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS. 33, 2, p. 197-208Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Ácidos grasos libres y aldehídos volátiles en jamos de cerdo Ibérico e Ibérico x Duroc
Ruiz Carrascal, Jorge, 1993, In: Alimentaria. 30, 248, p. 27-30 4 p.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 51320196
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586
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A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
Research output: Contribution to journal › Journal article › Research › peer-review
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370
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Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
266
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Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
Published