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ICBC 2026
EXPLORING THE ROLE OF GAMMA-IRRADIATED TENEBRIO MOLITOR FLOUR IN LIPID OXIDATION AND PHYSICOCHEMICAL PROPERTIES OF HYBRID BEEF BURGERS
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ICBC 2026
COMPOSITION, TEXTURE, AND COOKING PERFORMANCE OF HYBRID BEEF BURGERS WITH IRRADIATED AND NON-IRRADIATED TENEBRIO MOLITOR FLOUR
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XV CIBIA
PERCEPTION OF TEXTURE AND ORAL COMFORT OF PROCESSED AND HOMEMADE MEAT PRODUCTS BY UNTRAINED ELDERLY CONSUMERS
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XV CIBIA
PARTIAL REPLACEMENT OF PORK WITH TEXTURED SOY PROTEIN AND SODIUM CHLORIDE IN HYBRID GROUND MEAT: EVALUATION OF PHYSICOCHEMICAL COMPATIBILITY
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