Also published on: SLACAN 2023
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XV CIBIA
PERCEPTION OF TEXTURE AND ORAL COMFORT OF PROCESSED AND HOMEMADE MEAT PRODUCTS BY UNTRAINED ELDERLY CONSUMERS
XV CIBIA
PARTIAL REPLACEMENT OF PORK WITH TEXTURED SOY PROTEIN AND SODIUM CHLORIDE IN HYBRID GROUND MEAT: EVALUATION OF PHYSICOCHEMICAL COMPATIBILITY
XV CIBIA
READY-TO-EAT RESTRUCTURED MEAT PRODUCTS WITH PROTEOLYTIC ENZYMES FOR THE ELDERLY: TEXTURAL, RHEOLOGICAL, AND SENSORY PROPERTIES
SLACAN 2023
ELABORATION OF CALABRESE SAUSAGE USING CHICKEN SKIN AND CARRAGEENAN AS TOTAL FAT SUBSTITUTES: IMPACT ON PHYSICAL AND CHEMICAL CHARACTERISTICS.
SLACAN 2023
EVALUATION OF VEGETABLE PROTEIN FROM RICE BRAN EXTRUDATE WITH VARYING MOISTURE CONTENT
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