2010

1. Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

   Food Research International, Vol. 43, Núm. 8, pp. 2068-2076

2. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

   Meat Science, Vol. 84, Núm. 3, pp. 356-363