Found: 12
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Partial replacement of sodium in meat and fish products by using magnesium salts. A review.
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- Plant & Soil, 2013, v. 368, n. 1/2, p. 179, doi. 10.1007/s11104-012-1461-7
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- Article
Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems.
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- Journal of Applied Microbiology, 2012, v. 113, n. 6, p. 1407, doi. 10.1111/jam.12005
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- Article
Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods.
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- European Food Research & Technology, 2006, v. 222, n. 5/6, p. 509
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- Article
Muscle Foods: Water, Structure and Functionality.
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- Food Science & Technology International, 2003, v. 9, n. 3, p. 173
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- Article
Effect of Electrical Stimulating on the Activity of Muscle Exoproteases During Beef Ageing.
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- Food Science & Technology International, 2002, v. 8, n. 5, p. 285, doi. 10.1177/1082013202008005894
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- Article
LIPID COMPOSITION OF PORK MUSCLE AS AFFECTED BY SIRE GENETIC TYPE.
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- Journal of Food Biochemistry, 2002, v. 26, n. 2, p. 91, doi. 10.1111/j.1745-4514.2002.tb00867.x
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- Article
Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins.
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- Journal of Applied Microbiology, 2001, v. 91, n. 3, p. 478, doi. 10.1046/j.1365-2672.2001.01408.x
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- Article
ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 68, doi. 10.1111/j.1365-2621.2001.tb15583.x
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- Article
Early Postmortem Detection of Exudative Pork Meat Based on Nucleotide Content.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 413, doi. 10.1111/j.1365-2621.2000.tb16018.x
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- Article
Lipids of pork meat as affected by various cooking techniques / Modificaciones de los lípidos de carne de cerdo en función de su guiso.
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- Food Science & Technology International, 1999, v. 5, n. 6, p. 501, doi. 10.1177/108201329900500608
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- Article
Book reviews : Structure and Development of Meat Animals and Poultry. H.J. Swatland. Publicado en 1997 por Technomic Publishing Co., 851 New Holland Avenue, Box 3535, Lancaster, Pennsylvania 17604, USA. XI + 606 pp., ISBN 1 56676 120 4.
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- Food Science & Technology International, 1998, v. 4, n. 5, p. 372, doi. 10.1177/108201329800400511
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- Article
Book reviews : Food Lipids and Health. Editado por R.E. McDonald y D.B. Min. Publicado en 1996 por Marcel Dekker Inc., 270 Madison Avenue, Nueva York 10016. Un volumen con xii + 473 pp., ISBN 0 8247 9712 4.
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 220, doi. 10.1177/108201329700300312
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- Article