Evaluation of sensory characteristics and texture of an economic Buffalo meat (Bubalus bubalis) sausage and an economic beef (Bos indicus) sausage with addition of bovine hemoglobin powder

Autor: Rey, Javier F., Martínez, Cristina L., Urrea, Adrianna

Publikováno v: In Procedia Food Science 2011 1:545-548

Design of an experimental model to study the behavior of unsaturated fats in the preparation of meat emulsions

Autor: Rey, Javier F., Torres, Alba Doris

Publikováno v: Magazine specialized in Engineering; Vol. 3 (2009); 59-67
Publicaciones e Investigación; Vol. 3 (2009); 59-67
Publicaciones e Investigación, Vol 3, Iss 1, Pp 59-67 (2009)

The essence of a good experimental position consists on projecting an experiment so that him it is able to in fact give therefore the type of information that is looked for, by means of the development of the present work it is looked for to determin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c2f9db779e89bb6710307f957f1b2225
https://hemeroteca.unad.edu.co/index.php/publicaciones-e-investigacion/article/view/569