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  1. Repositorio Institucional ARAMARA

Buscar por Autor ESTEVEZ, MARIO

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Mostrando resultados 1 a 6 de 6
Vista previaFecha de publicaciónTítuloAutor(es)
1-jun-2016ANTIOXIDANT PROTECTION OF PROTEINS AND LIPIDS IN PROCESSED PORK LOIN CHOPS THROUGH FEED SUPPLEMENTATION WITH AVOCADOHERNANDEZ LOPEZ, SILVIA HORTENCIA; RODRIGUEZ CARPENA, JAVIER GERMAN; LEMUS FLORES, CLEMENTE; GALINDO GARCIA, JORGE; ESTEVEZ, MARIO
oct-2011AVOCADO BY-PRODUCTS AS INHIBITORS OF COLOR DETERIORATION AND LIPID AND PROTEIN OXIDATION IN RAW PORCINE PATTIES SUBJECTED TO CHILLED STORAGERODRIGUEZ CARPENA, JAVIER GERMAN; MORCUENDE, DAVID; ESTEVEZ, MARIO
ene-2012AVOCADO SUNFLOWER AND OLIVE OILS AS REPLACERS OF PORK BACK FAT IN BURGER PATTIES EFFECT ON LIPID COMPOSITION, OXIDATIVE STABILITY AND QUALITY TRAITSRODRIGUEZ CARPENA, JAVIER GERMAN; MORCUENDE, DAVID; ESTEVEZ, MARIO
jun-2016AVOCADO WASTE FOR FINISHING PIGS: IMPACT ON MUSCLE COMPOSITION AND OXIDATIVE STABILITY DURING CHILLED STORAGEHERNANDEZ LOPEZ, SILVIA HORTENCIA; RODRIGUEZ CARPENA, JAVIER GERMAN; LEMUS FLORES, CLEMENTE; GRAGEOLA NUÑEZ, FERNANDO; ESTEVEZ, MARIO
dic-2011FLUORESCENT HPLC FOR THE DETECTION OF SPECIFIC PROTEIN OXIDATION CARBONYLS–Α-AMINOADIPIC AND Γ-GLUTAMIC SEMIALDEHYDES–IN MEAT SYSTEMSUTRERA, MARIANA; MORCUENDE, DAVID; RODRIGUEZ CARPENA, JAVIER GERMAN; ESTEVEZ, MARIO
sep-2011PARTIAL REPLACEMENT OF PORK BACK‐FAT BY VEGETABLE OILS IN BURGER PATTIES: EFFECT ON OXIDATIVE STABILITY AND TEXTURE AND COLOR CHANGES DURING COOKING AND CHILLED STORAGERODRIGUEZ CARPENA, JAVIER GERMAN; MORCUENDE, DAVID; ESTEVEZ, MARIO
Mostrando resultados 1 a 6 de 6