JAVIER
MATEO OYAGÜE
Catedrático de Universidad
Universidad Nacional Agraria La Molina
Lima, PerúPublikationen in Zusammenarbeit mit Forschern von Universidad Nacional Agraria La Molina (6)
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
2018
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Contenido de aminas biógenas y calidad microbiológica del charqui de alpaca
Revista Investigaciones Altoandinas, Vol. 20, Núm. 2, pp. 179-188
2016
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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
2011
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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
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Nutrient composition and technological quality of meat from alpacas reared in Peru
Meat Science, Vol. 82, Núm. 4, pp. 450-455