List of works by Mar Roldán

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

scientific article published on 30 July 2014

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

scientific article published on 26 January 2014

Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.

scientific article

Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

scientific article published on 16 November 2012

Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature.

scientific article published on 23 September 2014

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

scientific article published on 28 September 2014

Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).

scientific article published on 10 October 2013

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