Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage-Reference-Cited by-同舟云学术

Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

Author:

Fernández-Diez Ana¹,Caro Irma¹,Castro Amaya¹,Salvá Bettit K.²,Ramos Daphne D.³,Mateo Javier¹

Affiliation:

1. Depto. de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Campus Vegazana s/n; Univ. de León; 24007 León Spain

2. Depto. de Tecnología de Alimentos y Productos Agropecuarios; Univ. Nacional Agraria La Molina; Av. La Molina s/n, Lima 12 Peru

3. Facultad de Medicina Veterinaria; Univ. Nacional Mayor de San Marcos; Avenida Circunvalación Cdra 28 s/n San Borja Lima Peru

Funder

Agencia Española de Cooperación Internacional para el Desarrollo

Publisher

Wiley

Subject

Food Science

Link

Reference36 articles.

2. Dietary management of obesity;Astrup;J Parenter Enteral Nutr,2008

3. Texture profile analysis;Bourne;Food Technol,1978

Cited by 26 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