IRMA
CARO CANALES
PROFESORES TITULARES DE UNIVERSIDAD
![Foto de Bettit](/img/nophoto.png)
Bettit
Karim Salvá
Publicacions en què col·labora amb Bettit Karim Salvá (7)
2023
2022
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Chorizo and Chouriço de Carne: Varieties, Composition, Manufacturing Process and Shelf Life
Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 127-153
2021
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Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages
Frontiers in Animal Science, Vol. 2
2016
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Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage
Journal of Food Science, Vol. 81, Núm. 8, pp. C1891-C1898
2015
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Compuestos volátiles en carne de alpaca (vicugna pacos). Comparación entre carne con y sin el olor atípico atribuido al consumo de arbustos tolares
Interciencia: Revista de ciencia y tecnología de América, Vol. 40, Núm. 1, pp. 38-43
2012
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Chemical composition of alpaca (Vicugna pacos) charqui
Food Chemistry, Vol. 130, Núm. 2, pp. 329-334
2011
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Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages
Journal of Food Science, Vol. 76, Núm. 5