Search Results - Grèbol, N.

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  1. 1
    High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham

    High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-c... by Serra, X., Sárraga, C., Grèbol, N., Guàrdia, M.D., Guerrero, L., Gou, P., Masoliver, P., Gassiot, M., Monfort, J.M., Arnau, J.

    Published in Meat science
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  2. 2
    High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham

    High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham by Serra, X., Grèbol, N., Guàrdia, M.D., Guerrero, L., Gou, P., Masoliver, P., Gassiot, M., Sárraga, C., Monfort, J.M., Arnau, J.

    Published in Meat science
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  3. 3
    Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life

    Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life by Garriga, M., Grèbol, N., Aymerich, M.T., Monfort, J.M., Hugas, M.

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  4. 4
    Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selection

    Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selection by Oliver, M.Àngels, Gobantes, Idoia, Arnau, Jacint, Elvira, Jordi, Riu, Pere, Grèbol, Narcı́s, Monfort, Josep M.

    Published in Meat science
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  5. 5
    Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams

    Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams by Guerrero, Luis, Gobantes, Idoia, Oliver, M a Àngels, Arnau, Jacint, Dolors Guàrdia, M., Elvira, Jordi, Riu, Pere, Grèbol, Narcı́s, Monfort, Josep M a

    Published in Meat science
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