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Miguel Angel Sentandreu

Showing results (21-30 of 23) with videos related to

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Food Research International (Ottawa, Ont.)|May 28, 2018
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter culturesMarcio Aurélio de Almeida, Erick Saldaña, Jair Sebastião da Silva Pinto, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379]Marcio Aurélio de Almeida, Erick Saldaña Villa, Jair Sebastião da Silva Pinto, et al.
Meat Science|May 1, 2020
Dr. Ahmed Ouali, 1948-2020Mohammed Gagaoua, Miguel Angel Sentandreu, Gérald Coulis, et al.
Pageof 3

Showing results (21-30 of 23) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 23 results.
Food Research International (Ottawa, Ont.)|May 28, 2018
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter culturesMarcio Aurélio de Almeida, Erick Saldaña, Jair Sebastião da Silva Pinto, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Corrigendum to "A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures" [Food Research International 109 (2018), 368-379]Marcio Aurélio de Almeida, Erick Saldaña Villa, Jair Sebastião da Silva Pinto, et al.
Meat Science|May 1, 2020
Dr. Ahmed Ouali, 1948-2020Mohammed Gagaoua, Miguel Angel Sentandreu, Gérald Coulis, et al.
Pageof 3