Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-7905-3153
- Published
Measuring sensorial quality of Iberian Ham by Rasch model
Garcia, C., Ventanas, J., Antequera, T., Ruiz Carrascal, Jorge, Cava, R. & Alvarez, P., Oct 1996, In: Journal of Food Quality. 19, 5, p. 397-412Research output: Contribution to journal › Journal article › Research › peer-review
ID: 51320196
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579
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A rapid and accurate extraction procedure for analysing free amino acids in meat samples by GC-MS
Research output: Contribution to journal › Journal article › Research › peer-review
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365
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Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
239
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Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
Published