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Publications by Tatiana Beldarraín

Influence of Chitosan Addition on Quality Properties of Vacuum-Packaged Pork Sausages

Food Science and Technology

English

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Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages

Journal of Food Protection

English

Vacuum-Packaged Precooked Pork From Hogs Fed Supplemental Vitamin E: Chemical, Shelf-Life and Sensory Properties

Journal of Food Science

English

The Effects of Sodium Tripolyphosphate on Preblended Pork Sausages

English

Enhancement of the Nutritional Status and Quality of Fresh Pork Sausages Following the Addition of Linseed Oil, Fish Oil and Natural Antioxidants

English

Improving the Quality of Dry-Cured Sausages Using Pork From Rustic Breed

Agricultural and Food Science

English

Effect of the Addition of Pullulan on the Quality of Low-Fat Homogenized Scalded Sausages

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

Influence of Reduced Sodium Chloride Content on the Fermentation and Quality of Dry Fermented Sausages

Tehnologija mesa

English

Influence of Nutrition of Pigs With Legume-Enriched Mixtures on the Quality of Pork

Nauka Przyroda Technologie

English

Influence of Plasticizers on the Physical Properties of Edible Chitosan Films

Fisheries Science

Aquatic Science

English