David Tejerina
Researcher / author (OpenAlex)
Facts
2 properties- Affiliation
- Junta de Extremadura, Centro Tecnológico Agroalimentario de Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremaduraas of 2026-09-23
where from?
- Source
- OpenAlex
- Edition
- 20260923 · as of 2026-09-23
- Licence
- CC0 1.0 Universal
- Bronze
- not in the catalog
- Transform
- 4ort-mint · openalex:20260923 · version not recorded
🔖 Identifiers · 2
- ORCID iD
- 0000-0001-6409-3865
- OpenAlex ID
- A5003782169, A5112733358, A5135795429, A5138127700as of 2026-09-23
where from?
- Source
- OpenAlex
- Edition
- 20260923 · as of 2026-09-23
- Licence
- CC0 1.0 Universal
- Bronze
- not in the catalog
- Transform
- 4ort-mint · openalex:20260923 · version not recorded
📜 Data licence
Source: OpenAlex (openalex.org), snapshot of 2026-09-23. CC0 1.0 Universal. CC0 1.0 Universal · OpenAlex
🔗 Connections
Author of 2
Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed,
Near-Infrared Spectroscopy (NIRS) as a Tool for Classification of Pre-Sliced Iberian Salchichón, Modified Atmosphere Packaged (MAP) According to the Official Commercial Categories of Raw Meat
← Authored by 2
Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed,
Near-Infrared Spectroscopy (NIRS) as a Tool for Classification of Pre-Sliced Iberian Salchichón, Modified Atmosphere Packaged (MAP) According to the Official Commercial Categories of Raw Meat
Affiliated with 1
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Summary
David Tejerina is a human[1].