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|a Determinación de humedas, PH y acidez en carne fresca y productos cárnicos -- Evaluación de la capacidad de retención de agua y de emulsificación en carne fresca de tres especies -- Factores que aectan la cohesividad de la carne -- Fermentación de productos cárnicos, embutidos secos y semisecos -- Curado de carnes, fabricación de jamones y tocinos, determinación de nitritos -- Importancia de la actividad acuosa en la conservación de un producto cárnico, fabricación de chorizo especial y cantimpalo
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