Jorge Ruiz Carrascal
Affiliate professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-7905-3153
1 - 2 out of 2Page size: 10
- 2002
- Published
Improvement of dry-cured ham quality by lipid modification through dietary means
Ruiz Carrascal, Jorge & Lopez-Bote, C., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (ed.). Research Signpost, p. 255-271 17 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
- Published
The flavour of Iberian ham
Ruiz Carrascal, Jorge, Muriel, E. & Ventanas, J., 2002, Research Advances in the Quality of Meat and Meat Products. Toldra, F. (ed.). Research Signpost, p. 289-309 21 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
ID: 51320196
Most downloads
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584
downloads
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
Published -
368
downloads
Modification of gelatin functionality for culinary applications by using transglutaminase
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
265
downloads
Cheese powder can boost sensory properties of emulsion sausages
Research output: Contribution to conference › Poster › Research
Published