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Vista previa | Fecha de publicación | Título | Autor(es) | Acceso |
---|---|---|---|---|
![]() | abr-2020 | Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts | Peña-Saldarriaga, Lina María; Pérez-Alvarez, José Angel; Fernández-López, Juana | ![]() |
![]() | dic-2020 | Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends | ![]() | |
![]() | oct-2020 | Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry | ![]() | |
![]() | sep-2020 | Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages | ![]() | |
![]() | mar-2020 | Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage | ![]() | |
![]() | ago-2020 | Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties | Peña Saldarriaga, Lina María; Fernández-López, Juana; Pérez-Alvarez, José Angel | ![]() |
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