Detalles de la búsqueda
1.
Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis.
J Sci Food Agric
; 98(14): 5302-5312, 2018 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-29656385
2.
Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions.
Food Chem
; 194: 476-86, 2016 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26471582
3.
Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage.
Food Sci Technol Int
; 21(7): 503-11, 2015 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-25209358
4.
Gas chromatography-mass spectrometry method for the determination of free amino acids as their dimethyl-tert-butylsilyl (TBDMS) derivatives in animal source food.
J Agric Food Chem
; 60(10): 2456-63, 2012 Mar 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-22356248
Resultados
1 -
4
de 4
1
Próxima >
>>