Bettit Karim Salvá-rekin lankidetzan egindako argitalpenak (8)

2023

  1. Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage

    Meat Science, Vol. 202

2022

  1. Chorizo and Chouriço de Carne: Varieties, Composition, Manufacturing Process and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 127-153

2021

  1. Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages

    Frontiers in Animal Science, Vol. 2

2016

  1. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

    Journal of Food Science, Vol. 81, Núm. 8, pp. C1891-C1898

2015

  1. Compuestos volátiles en carne de alpaca (vicugna pacos). Comparación entre carne con y sin el olor atípico atribuido al consumo de arbustos tolares

    Interciencia: Revista de ciencia y tecnología de América, Vol. 40, Núm. 1, pp. 38-43

2012

  1. Chemical composition of alpaca (Vicugna pacos) charqui

    Food Chemistry, Vol. 130, Núm. 2, pp. 329-334

2011

  1. Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages

    Journal of Food Science, Vol. 76, Núm. 5

2009

  1. Nutrient composition and technological quality of meat from alpacas reared in Peru

    Meat Science, Vol. 82, Núm. 4, pp. 450-455