Listar por autor "Tejada, Luis"
Mostrando ítems 1-4 de 4
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Development of an Iberian Chorizo salted with a Combination of Mineral Salts (Seawater Substitute) and Better Nutritional Profile
Tejada, Luis; Buendía Moreno, Laura; Álvarez, Elisa; Palma, Agustín; Salazar, Eva; [et al.] (2021-03-04) -
Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
Tejada, Luis; Salazar, Eva; Tapiador, Julio; Peinado, Begoña; Muñoz Rosique, Beatriz (2022-03-12) -
Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham
Salazar, Eva; Cayuela García, José María; Abellán, Adela; Bueno Gavilá, Estefanía; Tejada, Luis (2020-08-25) -
Nutritional and sensorial characteristics of zucchini (Cucurbita pepo L.) as affected by freezing and the culinary treatment
Tejada, Luis; Buendía Moreno, Laura; Villegas, Alba; Cayuela García, José María; Bueno Gavilá, Estefanía; [et al.] (2020-10-26)
