Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Adjungeret professor


  1. 2013
  2. Carcass and meat quality traits of Iberian pigs as affected by sex and crossbreeding with different Duroc genetic lines

    Robina, A., Viguera, J., Perez-Palacios, T., Mayoral, A. I., Vivo, J. M., Guillen, M. T. & Ruiz Carrascal, Jorge, 2013, I: Spanish Journal of Agricultural Research. 11, 4, s. 1057-1067 11 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

  3. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

    Roldan, M., Antequera, T., Martin, A., Isabel Mayoral, A. & Ruiz Carrascal, Jorge, 2013, I: Meat Science. 93, 3, s. 572-578 7 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

  4. Science and technology for new culinary techniques

    Roldán, M., Calvarro, J., Sanchez del Pulgar, J. & Ruiz Carrascal, Jorge, 2013, I: Journal of Culinary Science & Technology (Print Edition). 11, 1, s. 66-79 13 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

  5. Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)

    Sanchez del Pulgar, J., Roldan, M. & Ruiz Carrascal, Jorge, 2013, I: Molecules (Print Archive Edition). 18, 10, s. 12538-12547 10 s.

    Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

ID: 51320196