Contaminación de alimentos
COAL
Universidade Estadual Paulista
São Paulo, BrasilUniversidade Estadual Paulista-ko ikertzaileekin lankidetzan egindako argitalpenak (3)
2020
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Natural colorants improved the physicochemical and sensorial properties of frozen brazilian sausage (Linguiça) with reduced nitrite
Scientia Agricola, Vol. 78, Núm. 3
2019
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Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 10, pp. 4561-4570
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New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers
Food Reviews International, Vol. 35, Núm. 5, pp. 467-484