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

par Cardona, María
Publié dans: 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

par Fuentes, Ana
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)