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Jorge Ruiz-Carrascal

Jorge Ruiz-Carrascal

Universidad de Extremadura - Badajoz / Spain
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4338018
University of Extremadura
person_outline Jorge Ruiz-Carrascal's MOST POPULAR ARTICLES
1-) Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time Meat science 90 (3), 828-835, 2012
2-) Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins Meat science, 2013 93 (3), 572-578, 2013
3-) Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process Meat Science 52 (1), 19-27, 1999
4-) Influence of sensory characteristics on the acceptability of dry-cured ham Meat Science 61 (4), 347-354, 2002
5-) Texture and appearance of dry cured ham as affected by fat content and fatty acid composition Food Research International 33 (2), 91-95, 2000