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THE EFFECT OF ADDING DIFFERENT INGREDIENTS AND ADDITIVES ON PHYSICOCHEMICAL PROPERTIES OF MEAT MODEL SYSTEMS
Vol 14, 2021 -144781 -
Composition aspects and nutritional appeals in 10 commercial brands of plant-based burgers in Brazil: a critical assessment
Vol 14, 2021 -144785 -
IMPROVING TEXTURE BY ADDING PAPAIN IN A RESTRUCTURED MEAT PRODUCT FOR ELDERLY
Vol 14, 2021 -144771 -
Vegetable powders as an alternative to nitrite in fermented sausages naturally cured
Vol 14, 2021 -144780 -
GEL EMULSIONS WITH CHITOSAN AND AMORPHOUS CELLULOSE AS STRUCTURING AGENTS REDUCED-FAT
Vol 14, 2021 -144773
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XV CIBIA
CHARACTERIZATION OF THE COMPOSITION OF TENEBRIO MOLITOR LARVA UNDER DIFFERENT OIL EXTRACTION CONDITIONS: COMPARISON OF OFFICIAL ANALYTICAL METHODOLOGIES
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XV CIBIA
USE OF NON-MEAT INGREDIENTS AS PHOSPHATE SUBSTITUTES IN COOKED HAM WITHOUT COMPROMISING TECHNOLOGICAL PROPERTIES
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SLACAN 2023
PHYSICOCHEMICAL PROPERTIES OF EMULSIOL GELS CONTAINING VEGETAL PROTEINS AND CANOLA OIL AS FAT SATURATED SUBSTITUTE
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SLACAN 2023
GEL EMULSIONS BASED ON PLANT PROTEINS CONTAINING CANOLA OIL AS SATURATED FAT REPLACEMENT IN EMULSIONED MEAT PRODUCTS: PHYSICOCHEMICAL PROPERTIES
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