Author:
Revilla Isabel,Quintana Ana Maria Vivar
Subject
Industrial and Manufacturing Engineering,Food Science
Cited by
22 articles.
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1. Capsaicinoids and volatile flavor compounds profile of Sichuan hotpot as affected by cultivar of chili peppers during processing;Food Research International;2023-03
2. The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach;Foods;2023-01-20
3. The Comparative Effects of Sweet Paprika, Hot Paprika, and Oxytetracycline Supplements on Broiler Growth Performance, Carcass traits, Meat quality, Intestinal Microbiota, Ileal morphology, and Immune Response;POULTRY SCI J;2023
4. Meat and meat products: animal species, products, processing, quality, and shelf life;Meat and Meat Replacements;2023
5. Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production;Foods;2022-11-18