41
Agroindustria
Comportamiento de la grasa vegetal en la elaboración
de emulsificaciones cárnicas
Revista
Edición especial 2017, 41 - 41
ISSN: 1390-6895 e-ISSN: 2477-8982
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European Food Research and Technology,
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System on Nociceptin/Orphanin FQ Induced
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levels in emulsified lamb sausages: The effect
of lamb plasma protein on the gel properties,
sensory characteristics, and microstructure.
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instruments used in childhood cancer
research: deciphering conceptual content
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on the sensory properties of dry fermented
sausages. European Food Research and
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s00217-003-0778-0
Sagués, S. E.-X. (2007). Biogenic amines in dry
sausages during shelf-life storage. Zeitschrift
für Lebensmitteluntersuchung und -Forschung
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Franch Addition on the Quality Characteristics
of Sausages During Cold Storage. Food
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Vural, H. (2013). Effect of replacing beef fat and
tail fat with interesterified plant oil on quality
characteristics of Turkish semi-dry fermented
sausages. European Food Research and
Technology, 217, 100–103. Obtenido de
https://link.springer.com/article/10.1007/
s00217-003-0727-y