Found: 9
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Buffalo Milk as a Source of Probiotic Functional Products.
- Published in:
- Microorganisms, 2021, v. 9, n. 11, p. 2303, doi. 10.3390/microorganisms9112303
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- Article
Chemical and physico‐chemical changes during the dry‐cured processing of deer loin.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 3, p. 1025, doi. 10.1111/ijfs.14342
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- Article
The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life.
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- Antioxidants, 2021, v. 10, n. 8, p. 1290, doi. 10.3390/antiox10081290
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- Article
Evolution of volatile compounds during dry‐cured deer loin processing.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6204, doi. 10.1111/ijfs.15255
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- Publication type:
- Article
A Year Following the Onset of the COVID-19 Pandemic: Existing Challenges and Ways the Food Industry Has Been Impacted.
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- Foods, 2021, v. 10, n. 10, p. 2389, doi. 10.3390/foods10102389
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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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- 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
Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1487, doi. 10.3390/foods9101487
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- Publication type:
- Article
Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils.
- Published in:
- Foods, 2020, v. 9, n. 5, p. 571, doi. 10.3390/foods9050571
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- Article