Cold smoking of Lebranche mullet (Mugil liza): Physicochemical, sensory, and microbiological evaluation
Rolando Jimenez Lugo, Silvina Paola Agustinelli, María Isabel Yeannes, Marina Czerner
págs. 289-300
Antimicrobial packaging and high hydrostatic pressure: Combined effect in improving the safety of coalho cheese
Sheyla M. Gonçalves, Nathália Ramos de Melo, Janine Passos Lima da Silva, Davy W.H. Chávez, Fabíola S. Gouveia, Amauri Rosenthal
págs. 301-312
Characterization of crude extract prepared from Indian curd and its potential as a biopreservative
Annada Das, Geeta Chauhan, Ravi Kant Agrawal, Arun K. Das, Serlene Tomar, Siraj Uddin, Kaushik Satyaprakash, Mirian Pateiro Moure, José Manuel Lorenzo Rodríguez
págs. 313-325
págs. 326-333
págs. 334-343
Nitrite reduction in beef burger using papaya (Carica papaya L.) epicarp
Viviana Andrea Velasco, Jose Igor Hleap Zapata, Luis Eduardo Ordoñez Santos
págs. 344-352
págs. 353-365
Núria Baról Montel, Jordi Giné Bordonaba, Rosario Torres Sanchís, Núria Vall-llaura, Neus Teixidó, Josep Usall Rodié
págs. 366-379
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