Universidade Federal de Santa Maria-ko ikertzaileekin lankidetzan egindako argitalpenak (5)

2020

  1. Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 13, pp. 4968-4977

  2. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

    LWT, Vol. 125

2019

  1. Application of pulsed electric fields in meat and fish processing industries: An overview

    Food Research International, Vol. 123, pp. 95-105

  2. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

    Food Analytical Methods, Vol. 12, Núm. 6, pp. 1263-1284

2017

  1. Technological aspects of horse meat products – A review

    Food Research International, Vol. 102, pp. 176-183