FAC MEDICINA
Centro
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Universidad Tecnológica de la Mixteca
Ciudad de Huajuapam de León, MéxicoPublicaciones en colaboración con investigadores/as de Universidad Tecnológica de la Mixteca (10)
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
2019
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Food safety through natural antimicrobials
Antibiotics, Vol. 8, Núm. 4
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Natural Antioxidants in Fresh and Processed Meat
Sustainable Meat Production and Processing (Elsevier), pp. 207-236
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Natural antimicrobial agents to improve foods shelf life
Food Quality and Shelf Life (Elsevier), pp. 125-157
2018
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Natural antioxidants in fresh and processed meat
Sustainable Meat Production and Processing (Elsevier), pp. 207-236
2017
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Effects of sunflower soap stocks on light lamb meat quality
Journal of Animal Science, Vol. 95, Núm. 8, pp. 3455-3466
2015
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Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage
Small Ruminant Research, Vol. 125, pp. 73-80
2014
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Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display
Meat Science, Vol. 98, Núm. 4, pp. 646-651
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Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time
Meat Science, Vol. 97, Núm. 1, pp. 115-122