Effect of meat type and fat level on burger meat characteristics A combined approach using imaging and sensory techniques

von Cardona, María
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2024)

Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices

von Fuentes, Ana
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)

Assessing heat treatment of chicken breast cuts by impedance spectroscopy

von Schmidt, Franciny C
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2017)