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A N Califano

Showing results (1-10 of 5) with videos related to

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Meat Science|November 8, 2011
Weight loss prediction during meat chillingA N Califano, A Calvelo
Meat Science|December 18, 2013
Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodologyL Marchetti, S C Andrés, A N Califano
Poultry Science|July 11, 2009
Innovations in the development of healthier chicken sausages formulated with different lipid sourcesS C Andrés, N E Zaritzky, A N Califano
Meat Science|March 1, 2015
Sodium-reduced lean sausages with fish oil optimized by a mixture design approachL Marchetti, N Argel, S C Andrés, et al.
Meat Science|July 22, 2010
Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterolsS C Pennisi Forell, N Ranalli, N E Zaritzky, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Meat Science|November 8, 2011
Weight loss prediction during meat chillingA N Califano, A Calvelo
Meat Science|December 18, 2013
Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodologyL Marchetti, S C Andrés, A N Califano
Poultry Science|July 11, 2009
Innovations in the development of healthier chicken sausages formulated with different lipid sourcesS C Andrés, N E Zaritzky, A N Califano
Meat Science|March 1, 2015
Sodium-reduced lean sausages with fish oil optimized by a mixture design approachL Marchetti, N Argel, S C Andrés, et al.
Meat Science|July 22, 2010
Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterolsS C Pennisi Forell, N Ranalli, N E Zaritzky, et al.
Pageof 1