sinaferm-2017
EFFECT OF PROTEIN CONTENT ON OIL ABSORPTION CAPACITY OF Spirulina platensis PROTEIN CONCENTRATE
IUFoST
Broiler PSE meat products functional properties improvements. 1.Marination
IUFoST
QUALITY EVALUATION OF LONGISSIMUS DORSI MUSCLE OF BOVINE CONFINED IN TERMINATION PHASE AND RAISED IN GRAZING CATTLE
IUFoST
DEVELOPMENT OF MORTADELLA ADDED OF GREEN BANANA BIOMASS AND LINSEED WITH PARTIAL REPLACEMENT OF FAT BY CARRAGEENAN AND PECTIN
IUFoST
Broiler PSE meat products functional properties improvements. Addition of hydrocolloids in nuggets/emulsion preparation
