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Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers.
- Published in:
- Foods, 2023, v. 12, n. 24, p. 4468, doi. 10.3390/foods12244468
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- Publication type:
- Article
New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 472, doi. 10.3390/foods12030472
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- Publication type:
- Article
Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (" Salchichón ") from Pigs Reared in Montanera System.
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- Foods, 2022, v. 11, n. 9, p. 1338, doi. 10.3390/foods11091338
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- Article
Effects of the Addition of Pecan Nuts on the Nutritional Properties and Final Quality of Merino Lamb Burgers.
- Published in:
- Applied Sciences (2076-3417), 2023, v. 13, n. 11, p. 6860, doi. 10.3390/app13116860
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- Publication type:
- Article
High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages ("Salchichón").
- Published in:
- Foods, 2024, v. 13, n. 5, p. 687, doi. 10.3390/foods13050687
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- Article