Ejemplares similares: Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
- Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions
- Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability
- Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
- Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors
- Lipid oxidation in differently aged beef : use of static headspace gas chromatographic and 2-thiobarbituric acid reactive substance methods (TBARS)
- Estudio de mercado para la empresa Chorizo Sanmarqueño Don Paco
Autor: Porcella, Marcela I.
Autor: Sanchez, Guillermo
- Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”
- Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage
- Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability
- Effect of salt addition on sous vide cooked whole beef muscles from Argentina
- Inserción del INTA en redes de innovación de diferentes tramas agroalimentarias regionales
- Las instituciones públicas de ciencia y tecnología en la producción agroalimentaria argentina y la variedad no transgénica de arroz tolerante a herbicidas en Entre Ríos