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1.
Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions.
J Food Sci
; 88(12): 5176-5190, 2023 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-37936562
2.
Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and "Cachaço"?
Foods
; 12(13)2023 Jun 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-37444237
3.
Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?
Foods
; 11(11)2022 Jun 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-35681400
4.
Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers.
Foods
; 11(4)2022 Feb 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-35206072
5.
Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders.
Foods
; 11(19)2022 Oct 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-36230155
6.
Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products.
Foods
; 11(17)2022 Aug 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-36076798
7.
Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina.
Foods
; 10(3)2021 Mar 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-33800986
8.
Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle.
Foods
; 9(6)2020 Jun 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-32517270
9.
Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage.
Foods
; 9(10)2020 Oct 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-33080963
10.
Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils.
Foods
; 9(5)2020 May 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-32375313
11.
Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties.
Meat Sci
; 152: 49-57, 2019 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-30802818
12.
Is there a potential consumer market for low-sodium fermented sausages?
J Food Sci
; 80(5): S1093-9, 2015 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-25808547
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