Search
Add filters:
Use filters to refine the search results.
Results 1-7 of 7 (Search time: 0.011 seconds).
- previous
- 1
- next
Item hits:
Preview | Issue Date | Title | Author(s) | Access |
---|---|---|---|---|
![]() | Feb-2020 | Persimmon fours as functional ingredients in spaghetti: chemical, physico‑chemical and cooking quality | ![]() | |
![]() | Apr-2020 | Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts | Peña-Saldarriaga, Lina María; Pérez-Alvarez, José Angel; Fernández-López, Juana | ![]() |
![]() | Dec-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 | ![]() | |
![]() | Aug-2020 | Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties | Peña Saldarriaga, Lina María; Fernández-López, Juana; Pérez-Alvarez, José Angel | ![]() |
![]() | Mar-2020 | Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage | ![]() |
Discover
Access rights