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Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and "Cachaço"?
- Published in:
- Foods, 2023, v. 12, n. 13, p. 2499, doi. 10.3390/foods12132499
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- Article
Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders.
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- Foods, 2022, v. 11, n. 19, p. 3079, doi. 10.3390/foods11193079
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- Article
Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products.
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- Foods, 2022, v. 11, n. 17, p. 2613, doi. 10.3390/foods11172613
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- Article
Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?
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- Foods, 2022, v. 11, n. 11, p. 1650, doi. 10.3390/foods11111650
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- Article
Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers.
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- Foods, 2022, v. 11, n. 4, p. 596, doi. 10.3390/foods11040596
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- Publication type:
- Article
Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina.
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- Foods, 2021, v. 10, n. 3, p. 669, doi. 10.3390/foods10030669
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- Article
Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage.
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- Foods, 2020, v. 9, n. 10, p. 1487, doi. 10.3390/foods9101487
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- Publication type:
- Article
Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage.
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- Foods, 2020, v. 9, n. 10, p. 1487, doi. 10.3390/foods9101487
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- Publication type:
- Article
Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle.
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- Foods, 2020, v. 9, n. 6, p. 754, doi. 10.3390/foods9060754
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- Article
Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils.
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- Foods, 2020, v. 9, n. 5, p. 571, doi. 10.3390/foods9050571
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- Publication type:
- Article
Sample Preparation Methods for Fatty Acid Analysis in Different Raw Meat Products by GC-FID.
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- Food Analytical Methods, 2023, v. 16, n. 4, p. 749, doi. 10.1007/s12161-023-02461-0
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- Publication type:
- Article
Comparison Between HPLC-PAD and GC-MS Methods for the Quantification of Cholesterol in Meat.
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- Food Analytical Methods, 2022, v. 15, n. 4, p. 1118, doi. 10.1007/s12161-021-02226-7
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- Publication type:
- Article