Publicacións nas que colabora con Gonzalo Delgado Pando (2)

2011

  1. Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation

    Meat Science, Vol. 89, Núm. 1, pp. 65-71

2010

  1. Healthier lipid combination oil-in-water emulsions prepared with various protein systems: An approach for development of functional meat products

    European Journal of Lipid Science and Technology, Vol. 112, Núm. 7, pp. 791-801