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  1. Repositorio Institucional ARAMARA

Buscar por Autor MORCUENDE, DAVID

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Vista previaFecha de publicaciónTítuloAutor(es)
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
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 4 de 4