Facultade de Ciencias
Centro
Universidad Nacional de Moquegua
Moquegua, PerúPublicacións en colaboración con investigadores/as de Universidad Nacional de Moquegua (6)
2022
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Sensory analysis for the development of meat products: Methodological aspects and practical applications
Elsevier, pp. 1-254
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Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties
LWT, Vol. 154
2021
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Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties
Meat Science, Vol. 173
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Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
Meat Science, Vol. 181
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Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs
Meat Science, Vol. 177