Author

P. Roncalés

Observed names: P Roncalés, PEDRO RONCALES, Roncales, P.

Observed institutions: Universidad de Zaragoza, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México

OpenAlex ID: A5024284505

Direct and Highly Species-Specific Detection of Pork Meat and Fat in Meat Products by PCR Amplification of Mitochondrial DNA

2000 · J. F. Montiel-Sosa, E. Ruiz-Pesini, et al. · Journal of Agricultural and Food Chemistry · 139

Postmortem Shortening of Lamb Longissimus Oxidative and Glycolytic Fibers

1992 · PILAR CEÑA, ISABEL JAIME, et al. · Journal of Muscle Foods · 12

Antioxidant activity of crude extract from Algerian chemlal olive leaves and application in stored meat

2011 · D Djenane, J Yangüela, et al. · Planta Medica · 5

Efecto del cruce genético de cerdos sobre la calidad de carne normal, DFD (oscura, firme y seca) y PSE (pálida, blanda y exudativa)

2010 · V. Alonso, Laura Provincial, et al. · Eurocarne: La revista internacional del sector cárnico · 2

Evolución del deterioro de dorada conservada en hielo y su importancia para la predicción del grado de frescura

2014 · J. Calanche, Jorge Beltrán, et al. · Zaguan (Universidad de Zaragoza)

Effects of electric stimulation of carcasses on the quality of beef

1999 · P. Roncalés, Pedro Marquina, et al.

Very fast chilling in beef: Research and development for the industry. 2. Muscle to meat

1998 · Dransfield, Eric, Roncales, P. · HAL

Postmortem change of muscle and meat and meat product quality

1993 · P. Roncalés

Works count: 8

Citation count: 158

H-index: 3

I10-index: 2