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Publications by Núria Magrinyà
Effect of Tocopherol Extract,Staphylococcus carnosusCulture, and Celery Concentrate Addition on Quality Parameters of Organic and Conventional Dry-Cured Sausages
Journal of Agricultural and Food Chemistry
Agricultural
Chemistry
Biological Sciences
Related publications
Improving the Quality of Dry-Cured Sausages Using Pork From Rustic Breed
Agricultural and Food Science
Food Science
Assessing Quality Parameters in Dry-Cured Ham Using Microwave Spectroscopy
Meat Science
Food Science
Effect of the Addition of Pullulan on the Quality of Low-Fat Homogenized Scalded Sausages
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Influence of Chitosan Addition on Quality Properties of Vacuum-Packaged Pork Sausages
Food Science and Technology
Biotechnology
Food Science
Influence of Reduced Sodium Chloride Content on the Fermentation and Quality of Dry Fermented Sausages
Tehnologija mesa
EFFECT OF MORINGA LEAVES (Moringa Oleifera Lam.) EXTRACT ADDITION ON LUNCHEON MEAT QUALITY
Zagazig Journal of Agricultural Research
Effect of Protein Concentrate Supplement on the Qualitative and Quantitative Parameters of Milk From Dairy Cows in Organic Farming
Annals of Animal Science
Animal Science
Zoology
Food Animals
Small Animals
Effect of Addition of Dry Okara on the Taste and Properties of Cake
Journal for the Integrated Study of Dietary Habits
Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage
Bulletin of the Veterinary Institute in Pulawy
