Teruel: Consejo Regulador de la Denominación de Origen “Jamón de Teruel.” ISBN: 8493407801. Olmos-Llorente, J.V., 2006. Atlas Monte Nevado de anatomía del jamón serrano. In: Jamones, S. (Ed.), Madrid: Graficas Berlin, S.L., pp. 226.
Category: Technology & Engineering
The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout
La oferta de FPO queda jerarquizada de esa forma mediante la actividad económica del territorio integrándose en una red ... de la ganadería intensiva de la que depende el desarrollo del principal producto de la zona : el jamón de Teruel ...
PDO Teruel hams are branded with an eight-pointed star. The Feria del jamón de Teruel (Teruel Ham Fair) is a wonderful gastronomic event, with workshops, tastings, competitions and other events. It takes place in during the month of ...
Author: Carol Wilson
This book is much more than a cookbook; it is a celebration of the pig and all its parts – a unique blend of historical, geographical and culinary interest, together with clear explanations of how to cook the different cuts of pork and over 100 delicious recipes from chef Christopher Trotter. The pig has been domesticated throughout Europe since ancient times and the result is a variety of magnificent meat products with a fascinating history. The Romans introduced the sausage as a nutritious portable food for their marching legion (centuries later Louis XIV and Napoleon were also known to be fans), while Ardennes ham was praised by the ancient Greeks for its flavour and texture. The idea of being able to “cook everything but the squeal” of a pig permeates the recipes which are informed by the traditions covered in the main text. Completely international and full of fantastic photographs and an engaging text this book will be a must-have for any pie fan, bacon-sandwich supporter or sausage addict.
Una aplicación del enfoque multiatributo para un producto agroalimentario con Denominación de Origen Protegida: El Jamón de Teruel. Estudios sociales (Hermosillo, Son.), 17(33), 135-161. Grunert, K. G., Perrea, T., Zhou, Y., Huang, G., ...
Publisher: Varna University of Management
The European Journal of Tourism Research is an academic journal in the field of tourism, published by Varna University of Management, Bulgaria. Its aim is to provide a platform for discussion of theoretical and empirical problems in tourism. Publications from all fields, connected with tourism such as tourism management, tourism marketing, sociology, psychology, tourism geography, political sciences, mathematics, tourism statistics, tourism anthropology, culture, information technologies in tourism and others are invited. The journal is open to all researchers. Young researchers and authors from Central and Eastern Europe are encouraged to submit their contributions. Regular Articles in the European Journal of Tourism Research should normally be between 4 000 and 20 000 words. Major research articles of between 10 000 and 20 000 are highly welcome. Longer or shorter papers will also be considered. The journal publishes also Research Notes of 1 500 – 2 000 words. Submitted papers must combine theoretical concepts with practical applications or empirical testing. The European Journal of Tourism Research includes also the following sections: Book Reviews, announcements for Conferences and Seminars, abstracts of successfully defended Doctoral Dissertations in Tourism, case studies of Tourism Best Practices. The European Journal of Tourism Research is published in three Volumes per year. The full text of the European Journal of Tourism Research is available in the following databases: EBSCO Hospitality and Tourism CompleteCABI Leisure, Recreation and TourismProQuest Research Library Individual articles can be rented via journal's page at DeepDyve. The journal is indexed in Scopus and Thomson Reuters' Emerging Sources Citation Index. The editorial team welcomes your submissions to the European Journal of Tourism Research.
Jamón de Teruel is second in quality only to the ham of Huelva and most say it is superior to that of Las Alpujarras. It is rich and oily, ... Agood tapas bar to sample a variety of jamón creations is Bar Aristos (Plaza del Torico 25).
Author: Kelly Lipscomb
Publisher: Hunter Publishing, Inc
In this guide, a resident of Spain delves into every province and town. She tells of the history and culture, and provides innumerable useful travelling tips. Everything is explored - the cities, the parks, the islands, the mountains, the foods. The book covers the entire country, from Ibiza to Granada, Andalucia, Barcelona, Madrid and Toledo. "A great new resource." -- Travel + Leisure. "The perfect companion for planning." -- Rutgers Magazine. "These useful travel guides are highly recommended..." -- Library Journal.
... to every food chain, in this case the fulfillment of the regulations of the CRDO “Jamón de Teruel” is aimed. ...  ORDEN de 29 de julio de 1993, del Departamento de Agricultura, Ganadería y Montes, por la que se aprueba el ...
Author: Michael Schneider
Publisher: IOS Press
The 5th International Conference on Intelligent Environments (IE 09), held at the Polytechnic University of Catalonia, Castelldefels, Barcelona, Spain, provides a multidisciplinary forum for researchers and engineers from across the world to present their latest research and to discuss future directions in the area of intelligent environments. This volume forms the combined proceedings of five workshops held at the IE 09. Included are the proceedings of the: Workshop on Digital Object Memories (DOMe 09); Workshop on RFID Technology: Concepts, Practices and Solutions (RFID 09);
TERUEL Y LAS « FIESTAS DEL JAMON » TERUEL . ( De nuestro enviado especial . ) - Decía con acierto el director general de Prensa , ilustre turolense , don Manuel Jiménez Quilez , en el progón de estas fiestas , organizadas por el ...
Efecto del perfilado, el prensado y la temperatura sobre el proceso de salado del jamon DOP Teruel. Proceedings of the V Congreso Mundial del Jamon. Aracena, Huelva, Spain. Garriga M, Grebol N, Aymerich MT, Monfort JM, Hugas M. 2004.
Author: Y. H. Hui
Publisher: CRC Press
Category: Technology & Engineering
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Author: Pardina Carranco, Mª PilarPublish On: 2015
Las empresas de exportación conjunta deben ser empresas con parte de independencia respecto a sus socios para poder ... un grupo de promoción de jamón en el que participan seis productores de la provincia de Teruel Tienen como mercado ...
Author: Pardina Carranco, Mª Pilar
Publisher: Ministerio de Educación, Cultura y Deporte
“El pésame de la viuda” [mojiganga]. Ed. Evangelina Rodríguez and Antonio Tordera. Alicante: Biblioteca Virtual ... Calvillo de Teruel, María Rosa. ... “Sentido histórico-literario del jamón y del tocino.” Cervantes y los casticismos ...
Author: Carolyn A. Nadeau
Publisher: University of Toronto Press
Through an inventive and original engagement with Don Quixote and other Golden Age literature, Carolyn A. Nadeau explores the shifts in Spain's cultural and gastronomic history.