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1.
Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile.
Foods
; 11(22)2022 Nov 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-36429150
2.
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview.
Meat Sci
; 174: 108417, 2021 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-33387830
3.
Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics.
Meat Sci
; 177: 108497, 2021 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-33761400
4.
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers.
Meat Sci
; 161: 107992, 2020 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-31704475
5.
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt.
Food Res Int
; 121: 288-295, 2019 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-31108751
6.
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods.
Food Res Int
; 119: 839-849, 2019 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-30884723
7.
Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product.
Food Res Int
; 108: 93-100, 2018 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-29735106
8.
Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.
Meat Sci
; 112: 69-76, 2016 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-26562792
9.
Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile.
Meat Sci
; 115: 9-15, 2016 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-26775152
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