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Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 Spanish-style dry-ripened sausages.
J Food Sci. 2011 Jun-Jul;76(5):S300-5. doi: 10.1111/j.1750-3841.2011.02199.x. Epub 2011 May 17.
J Food Sci. 2011.
PMID: 22417444
Nutrient composition and technological quality of meat from alpacas reared in Peru.
Salvá BK, Zumalacárregui JM, Figueira AC, Osorio MT, Mateo J.
Salvá BK, et al.
Meat Sci. 2009 Aug;82(4):450-5. doi: 10.1016/j.meatsci.2009.02.015. Epub 2009 Feb 28.
Meat Sci. 2009.
PMID: 20416683
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Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
Fernández-Diez A, Caro I, Castro A, Salvá BK, Ramos DD, Mateo J.
Fernández-Diez A, et al. Among authors: salva bk.
J Food Sci. 2016 Aug;81(8):C1891-8. doi: 10.1111/1750-3841.13393. Epub 2016 Jul 21.
J Food Sci. 2016.
PMID: 27442806
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Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage.
Kasaiyan SA, Caro I, Ramos DD, Salvá BK, Carhuallanqui A, Dehnavi M, Mateo J.
Kasaiyan SA, et al. Among authors: salva bk.
Meat Sci. 2023 Aug;202:109217. doi: 10.1016/j.meatsci.2023.109217. Epub 2023 May 5.
Meat Sci. 2023.
PMID: 37172550
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