Universidad Nacional del Litoral-ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2023

  1. Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage

    Meat Science, Vol. 200

  2. Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis

    Meat Science, Vol. 206

2022

  1. Descriptive sensory analysis as an analytical tool for the sensory characterization of meat products: Fundaments, panel training, and descriptors of meat products

    Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (Elsevier), pp. 51-76

2021

  1. Cocoa coproducts-based and walnut oil gelled emulsion as animal fat replacer and healthy bioactive source in beef burgers

    Foods, Vol. 10, Núm. 11

  2. Edible mushrooms as a natural source of food ingredient/additive replacer

    Foods, Vol. 10, Núm. 11

  3. Influence of murta (Ugni molinae turcz) powder on the frankfurters quality

    Applied Sciences (Switzerland), Vol. 11, Núm. 18