Your search returned 13 results.

Results
	1.	Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device. [electronic resource] by Andrés, A I Cava, R Ruiz, J Producer: 20030116 In: Journal of chromatography. A vol. 963 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Influence of sensory characteristics on the acceptability of dry-cured ham. [electronic resource] by Ruiz, J García, C Muriel, E Andrés, A I Ventanas, J Producer: 20121002 In: Meat science vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	[Physical examinations of school children: follow-up of detected problems]. [electronic resource] by Lerma Andres, A I Rubio Calvo, E Gómez López, L I Producer: 19920417 In: Revista de sanidad e higiene publica vol. 65 Availability: No items available. Save to lists Add to cart (remove)
	4.	Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP. [electronic resource] by Lara, M S Gutierrez, J I Timón, M Andrés, A I Producer: 20110801 In: Meat science vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Sensory characteristics of Iberian ham: Influence of salt content and processing conditions. [electronic resource] by Andrés, A I Cava, R Ventanas, J Thovar, V Ruiz, J Producer: 20130704 In: Meat science vol. 68 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Lipolytic and oxidative changes in Iberian dry-cured loin. [electronic resource] by Muriel, E Andres, A I Petron, M J Antequera, T Ruiz, J Producer: 20121002 In: Meat science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Volatile compounds in Iberian dry-cured loin. [electronic resource] by Muriel, E Antequera, T Petrón, M J Andrés, A I Ruiz, J Producer: 20121002 In: Meat science vol. 68 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Effects of extract of Cistus populifolius L. on the central nervous system. [electronic resource] by de Andrés, A I Gómez-Serranillos, M P Iglesias, I Villar, A M Producer: 20000104 In: Phytotherapy research : PTR vol. 13 Availability: No items available. Save to lists Add to cart (remove)
	9.	n-Alkane content of intramuscular lipids of Iberian fresh ham from different feeding systems and crossbreeding. [electronic resource] by Tejeda, J F García, C Petrón, M J Andrés, A I Antequera, T Producer: 20121002 In: Meat science vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties. [electronic resource] by Andrés, A I Petrón, M J Adámez, J D López, M Timón, M L Producer: 20180102 In: Meat science vol. 129 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre. [electronic resource] by Andrés, A I Cava, R Mayoral, A I Tejeda, J F Morcuende, D Ruiz, J Producer: 20121002 In: Meat science vol. 59 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham. [electronic resource] by Parra, V Viguera, J Sánchez, J Peinado, J Espárrago, F Gutierrez, J I Andrés, A I Producer: 20100714 In: Meat science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Effect of exposure to light on physico-chemical quality attributes of sliced dry-cured Iberian ham under different packaging systems. [electronic resource] by Parra, V Viguera, J Sánchez, J Peinado, J Espárrago, F Gutierrez, J I Andrés, A I Producer: 20120202 In: Meat science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)