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Effect of pink pepper extract and packaging type on the quality and oxidative stability of chicken burger
vol. 4, 2019 -112085 -
IS THE CONSUMER SENSORY PROFILE OF BEEF BURGER IMPROVED BY INCORPORATION OF AGARICUS BISPORUS? A STUDY FROM THE MENTAL REPRESENTATION
vol. 4, 2019 -114228 -
IDENTIFICATION OF VOLATILE COMPOUNDS PRESENT IN PORK IN NATURA USING SPME / GC-MS
vol. 4, 2019 -114026 -
LOW-SALT BEEF BURGUERS: EFFECTS ON SENSORY AND TEXTURE PROPERTIES
vol. 4, 2019 -116913 -
DYNAMIC PROFILE OF NaCl-REDUCED BEEF BURGER: A STUDY USING TEMPORAL CHECK-ALL-THAT-APLLY (TCATA)
vol. 4, 2019 -112037
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EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH CAÑIHUA AND GRAPE POMACE ON THE ANTIOXIDANT AND SENSORY PROPERTIES OF FUNCTIONAL COOKIES
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EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH GERMINATED QUINOA FLOUR AND FAT REDUCTION ON BIOACTIVE COMPOUNDS, PHYSICAL AND SENSORY PROPERTIES OF COOKIES
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Impact of Sulfur Dioxide Dosage on the Chemical and Sensory Stability of Negra Criolla Red Wine During Bottle Aging
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