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Effect of replacing traditional ingredients for oils and flours from nuts and seeds on the characteristics and consumer preferences of lamb meat burgers
(2021-01-01)
Processed products elaborated using red meats are considered as unhealthy and rejections from health-conscientious consumers are increasing. In this regard, the aim of this study is to reformulate traditional lamb burgers ...
The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products
(Elsevier Sci LtdOxfordInglaterra, 2006)
Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage
(Elsevier Science BvAmsterdamHolanda, 2006)
Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat products
(Elsevier Sci LtdOxfordInglaterra, 2005)
Trends in cultured meat: a bibliometric and sociometric analysis of publication
(Faculdade de Filosofia e Ciências, 2019)
Influence Of Salt On Lipid Oxidation In Meat And Seafood Products: A Review
(Elsevier Science BVAmsterdam, 2017)
Proyecto de agroindustria alimentaria salsamentariaPiloto de manejo y conservación casera de alimentos SENA - PAN
(Servicio Nacional de Aprendizaje (SENA), 2014)
Technologies in meat traceability, authenticity and safety
(Bentham Science Publishers, 2013)
Traceability is an indispensible feature of food safety. It allows providing consumers with information concerning the products but also is crucial for surveillance, i.e. in cases of contamination outbreaks could help into ...