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Showing results 10 to 11 of 11
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2020
Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process
Higue, N
;
Moreno, I
;
Lavado, G.
;
Vidal Aragón, María del Carmen
;
Cava López, Ramón
;
Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos
2023
The incorporation of a pomegranate peel extract in the formulation of uncured dry sausages protects lipids and proteins from oxidation during in vitro gastrointestinal digestion
Lavado Rodas, Guadalupe
;
Cava López, Ramón
;
Universidad de Extremadura. Instituto Universitario de Biotecnología Ganadera y Cinegética (INBO G+C)
;
Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos