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1.
Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP.
Int J Food Microbiol
; 289: 200-208, 2019 Jan 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-30268907
2.
Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment.
Meat Sci
; 92(4): 481-9, 2012 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-22682686
3.
Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages.
Meat Sci
; 89(2): 195-201, 2011 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-21576003
4.
Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre.
Meat Sci
; 87(4): 387-93, 2011 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-21131136
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