Universidad Nacional Agraria La Molina-ko ikertzaileekin lankidetzan egindako argitalpenak (5)

2022

  1. 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

  1. Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages

    Frontiers in Animal Science, Vol. 2

2016

  1. 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

2012

  1. Chemical composition of alpaca (Vicugna pacos) charqui

    Food Chemistry, Vol. 130, Núm. 2, pp. 329-334

2011

  1. 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