JAVIER
MATEO OYAGÜE

Catedrático de Universidad

Foto de JAVIER

Foto de Bettit

Bettit
Karim Salvá

Bettit Karim Salvá-rekin lankidetzan egindako argitalpenak (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