Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Maria M. Gallinger"'
Autor:
Guillermo Sanchez, Maria M. Gallinger, Maria S. Neira, Alejandra Picallo, E. M. Insani, Sergio Ramon Vaudagna, Jorge A. Lasta
Publikováno v:
International Journal of Food Science and Technology. 37:425-441
Summary Beef muscles were sous vide cooked by applying different low temperature-long time treatments and changes in their physical properties were measured. The effects of selected treatments on pasteurization values and chilled storage stability we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34dd0cf0a1376fc90b899b7720487041
https://doi.org/10.1046/j.1365-2621.2002.00581.x
https://doi.org/10.1046/j.1365-2621.2002.00581.x
Autor:
Marcelo O. Masana, Maria M. Gallinger, Norberto Fondevila, Beatriz Gonzalez, H. Ricardo Rodríguez, Jorge A. Lasta
Publikováno v:
Journal of Food Protection. 58:165-169
We determined the virucidal effectiveness against foot-and-mouth disease virus of the low-temperature long-time cooking of virus-contaminated semitendinosus muscle (ST). Of the 11 time and temperature combinations examined, over a range of 63°C to 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7fc9b3d6ceb0f71083d67f54c99cce0
https://doi.org/10.4315/0362-028x-58.2.165
https://doi.org/10.4315/0362-028x-58.2.165
Autor:
M.I Porcella, Guillermo Sanchez, Maria M. Gallinger, M.L Zanelli, L.H Meichtri, Jorge A. Lasta, Sergio Ramon Vaudagna, Adriana Maria Descalzo
Publikováno v:
Meat science. 57(4)
Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9def98ae97328665047ed42acda0c8cf
https://pubmed.ncbi.nlm.nih.gov/22061717
https://pubmed.ncbi.nlm.nih.gov/22061717
Publikováno v:
International Journal of Food Science & Technology; Dec2002, Vol. 37 Issue 8, p956-961, 6p
Autor:
Vaudagna, Sergio R, Sánchez, Guillermo, Neira, Maria S, Insani, Ester M, Picallo, Alyandra B, Gallinger, Maria M, Lasta, Jorge A
Publikováno v:
International Journal of Food Science & Technology; Apr2002, Vol. 37 Issue 4, p425-441, 17p, 6 Charts, 4 Graphs
Publikováno v:
International Journal of Food Science & Technology; Apr2002, Vol. 37 Issue 4, pi, 1p