Publicaciones en colaboración con investigadores/as de Universidad Nacional Mayor de San Marcos (6)

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. Meat processing in Ibero-American countries: A historical view

    Traditional Food Production and Rural Sustainable Development: A European Challenge (Taylor and Francis), pp. 121-134

  2. 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

2012

  1. Chemical composition of alpaca (Vicugna pacos) charqui

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