Funder
Secretaria de Ciencia y Tecnica, Universidad de Buenos Aires
Agencia Nacional de Promoción Científica y Tecnológica
Consejo Nacional de Investigaciones Científicas y Técnicas
Publisher
Springer Science and Business Media LLC
Reference30 articles.
1. Ağar B, Gençcelep H, Saricaoğlu FT, Turhan S (2016) Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis. Food Bioprod Process 100:118–131. https://doi.org/10.1016/j.fbp.2016.06.015
2. AOCS (2003) Peroxid value acetic acid-chloroform method. Official Method Cd-8–53
3. Auty MAE (2013) Confocal microscopy: principles and applications to food microstructures. In: Morris and Groves (Eds), Food microstructures microscopy, measurement and modelling. Woodhead Publishing, Cornwall UK, pp 96–131. doi: https://doi.org/10.1533/9780857098894.1.96
4. Basanta MF, Rizzo SA, Szerman N, Vaudagna SR, Descalzo AM, Gerschenson LN, Pérez CD, Rojas AM (2018) Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties. Food Res Int 106:1086–1094. https://doi.org/10.1016/j.foodres.2017.12.011
5. CAA (2019) Codigo Alimentario Argentino. Chapter XVI Correctivos y coadyuvantes (2019) Art 1281. https://www.argentina.gob.ar/anmat/codigoalimentario. Accessed 09 June 2020
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献