Universidade de Lisboa-ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2022

  1. Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study

    Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 107-120

  2. Effect of Total Replacement of Soya Bean Meal by Whole Lupine Seeds and of Gender on the Meat Quality and Fatty Acids Profile of Growing Rabbits

    Foods, Vol. 11, Núm. 16

  3. Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers

    Applied Sciences (Switzerland), Vol. 12, Núm. 15

  4. Meat and meat products: animal species, products, processing, quality, and shelf life

    Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions (Elsevier), pp. 45-76

  5. Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

    Foods, Vol. 11, Núm. 4

2021

  1. Nitrate is nitrate: The status quo of using nitrate through vegetable extracts in meat products

    Foods, Vol. 10, Núm. 12