ICBC 2018
Optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin containing fish oil
slaca-2015
DOES THE TYPE OF WOOD USED IN THE SMOKING PROCESS AFFECT THE SENSORY CHARACTERISTICS OF TRADITIONAL BACON? A SENSORY CHARACTERIZATION USING CONSUMERS
slaca-2015
THERMAL DENATURATION OF PROTEINS IN BOVINE Longissimus lumborum MUSCLE MEASURED BY DIFFERENTIAL SCANNING CALORIMETRY – DSC
slaca-2015
Influence of animal fat substitution for vegetable fat on mortadella formulated with different hydrocolloids
