JAVIER
MATEO OYAGÜE

Catedrático de Universidad

Foto de JAVIER

Foto de Bettit

Bettit
Karim Salvá

Publicacions en què col·labora amb Bettit Karim Salvá (7)

2023

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

Chorizo and Chouriço de Carne: Varieties, Composition, Manufacturing Process and Shelf Life
Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 127-153

2016

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

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

Chemical composition of alpaca (Vicugna pacos) charqui
Food Chemistry, Vol. 130, Núm. 2, pp. 329-334

2011

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

Nutrient composition and technological quality of meat from alpacas reared in Peru
Meat Science, Vol. 82, Núm. 4, pp. 450-455