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1.
Effect of the application of an edible film with turmeric (Curcuma longa L.) on the oxidative stability of meat.
Food Sci Nutr
; 8(8): 4308-4319, 2020 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-32884711
2.
Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat.
Meat Sci
; 118: 122-8, 2016 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-27093350
3.
Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor.
Meat Sci
; 87(2): 125-9, 2011 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-20965667
4.
Creatine and creatinine evolution during the processing of dry-cured ham.
Meat Sci
; 84(3): 384-9, 2010 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-20374800
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