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Year | Number of Results |
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2021 | 3 |
2022 | 1 |
2024 | 0 |
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Page 1
Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption.
Meat Sci. 2022 Dec;194:108973. doi: 10.1016/j.meatsci.2022.108973. Epub 2022 Sep 9.
Meat Sci. 2022.
PMID: 36113359
Free article.
An Approach to the Spanish Consumer's Perception of the Sensory Quality of Environmentally Friendly Seabass.
Calanche Morales JB, Tomás-Vidal A, Cusiyunca Phoco ER, Martínez-Llorens S, Marquina PL, Jover-Cerdá M, Roncalés P, Beltrán JA.
Calanche Morales JB, et al. Among authors: marquina pl.
Foods. 2021 Nov 4;10(11):2694. doi: 10.3390/foods10112694.
Foods. 2021.
PMID: 34828978
Free PMC article.
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Innovative Development of Pasta with the Addition of Fish By-Products from Two Species.
Ainsa A, Honrado A, Marquina PL, Roncalés P, Beltrán JA, Calanche M JB.
Ainsa A, et al. Among authors: marquina pl.
Foods. 2021 Aug 15;10(8):1889. doi: 10.3390/foods10081889.
Foods. 2021.
PMID: 34441666
Free PMC article.
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Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life.
Ainsa A, Marquina PL, Roncalés P, Beltrán JA, Calanche M JB.
Ainsa A, et al. Among authors: marquina pl.
Foods. 2021 Jan 26;10(2):255. doi: 10.3390/foods10020255.
Foods. 2021.
PMID: 33530607
Free PMC article.
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