NUTRICIÓN DE OVINO
NUTROVI
Universidad Nacional Mayor de San Marcos
Lima, PerúPublicaciones en colaboración con investigadores/as de Universidad Nacional Mayor de San Marcos (6)
2023
2022
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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
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Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages
Frontiers in Animal Science, Vol. 2
2016
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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
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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
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Chemical composition of alpaca (Vicugna pacos) charqui
Food Chemistry, Vol. 130, Núm. 2, pp. 329-334