Tatiana
Pintado Del Campo
Universidad Complutense de Madrid
Madrid, EspañaPublicacions en col·laboració amb investigadors/es de Universidad Complutense de Madrid (4)
2024
2010
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Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters
Food Research International, Vol. 43, Núm. 8, pp. 2068-2076
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Production variations of nutritional composition of commercial meat products
Food Research International, Vol. 43, Núm. 10, pp. 2378-2384
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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