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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 | ![]() |
![]() | Mar-2020 | Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage | ![]() |
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