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Publications by E Muguerza
Improvement of Nutritional Properties of Chorizo De Pamplona by Replacement of Pork Backfat With Soy Oil
Meat Science
Food Science
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Improvement in Sensory Properties of Cooked Cured Pork Loin by Injection of Pork Extract Fermented by Staphylococcus Xylosus
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Improvement of the Off-Flavor of Soy Protein Isolate by Removing Oil-Body Associated Proteins and Polar Lipids
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Effects of Defatted Soy Flour Incorporation on Physical, Sensorial and Nutritional Properties of Biscuits
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Quality Properties of Various Dietary Fibers as Isolated Soy Protein (ISP) Replacements in Pork Emulsion Systems
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Nutritional Properties of the Processed Cheese Produced by Milk From Goats Supplemented With Flaxseeds or Flaxseeds Oil
International Journal of Dairy Science
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Enhancement of the Nutritional Status and Quality of Fresh Pork Sausages Following the Addition of Linseed Oil, Fish Oil and Natural Antioxidants
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Nutritional and Sensory Attributes of Soy-Supplemented Cereal Meals
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