Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“Salchichón”) from Pigs Reared in Montanera System

por Ramírez, Rosario, Trejo, Antonia, Delgado-Adámez, Jonathan, Martín-Mateos, María Jesús, García-Parra, Jesús
Publicado 2022

Preservation of white wine pomace by high hydrostatic pressure

por Ramírez, Rosario, Delgado, Jonathan, Rocha-Pimienta, Javier, Valdés, M. Esperanza, Martín-Mateos, María Jesús, Ayuso-Yuste, M. Concepción
Publicado 2023

New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo

por Carrapiso, Ana I., Trejo-Álvarez, Antonia, Martín-Mateos, María Jesús, Delgado-Adámez, Jonathan, García-Parra, Jesús, Ramírez, Rosario
Publicado 2023

High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature

por Carrapiso, Ana Isabel, Tejerina, David, García‐Torres, Susana, Trejo, Antonia, Martín Mateos, Maria Jesus, Delgado‐Adámez, Jonathan, García‐Parra, Jesús Javier, Ramírez, Maria Rosario
Publicado 2023