Instituto Nacional de Tecnología Agropecuaria-ko ikertzaileekin lankidetzan egindako argitalpenak (4)

2023

  1. 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 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

2020

  1. Advances in green processing of seed oils using ultrasound-assisted extraction: A review

    Journal of Food Processing and Preservation, Vol. 44, Núm. 10

  2. Dynamics and innovative technologies affecting diets: Implications on global food and nutrition security

    Food Security and Nutrition (Elsevier), pp. 257-276