ANA MARÍA HERRERO HERRANZ-rekin lankidetzan egindako argitalpenak (3)

2019

  1. Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development

    Food Hydrocolloids, Vol. 87, pp. 960-969

2008

  1. Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

    Meat Science, Vol. 80, Núm. 3, pp. 690-696

2007

  1. Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

    Meat Science, Vol. 77, Núm. 3, pp. 331-338