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	1.	[Neuropsychology of Tourette's disorder: cognition, neuroimaging and creativity]. [electronic resource] by Espert, R Gadea, M Alino, M Oltra-Cucarella, J Producer: 20180326 In: Revista de neurologia vol. 64 Availability: No items available. Save to lists Add to cart (remove)
	2.	Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. [electronic resource] by Aliño, M Grau, R Toldrá, F Barat, J M Producer: 20110207 In: Meat science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	[Moyamoya disease: clinical, neuroradiological, neuropsychological and genetic perspective]. [electronic resource] by Espert, R Gadea, M Alino, M Oltra-Cucarella, J Perpina, C Producer: 20181231 In: Revista de neurologia vol. 66 Availability: No items available. Save to lists Add to cart (remove)
	4.	Influence of brine concentration on swelling pressure of pork meat throughout salting. [electronic resource] by Aliño, M Grau, R Fernández-Sánchez, A Arnold, A Barat, J M Producer: 20110414 In: Meat science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Influence of sodium replacement on physicochemical properties of dry-cured loin. [electronic resource] by Aliño, M Grau, R Toldrá, F Blesa, E Pagán, M J Barat, J M Producer: 20121002 In: Meat science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts. [electronic resource] by Blesa, E Aliño, M Barat, J M Grau, R Toldrá, F Pagán, M J Producer: 20121002 In: Meat science vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)