University of Kentucky-ko ikertzaileekin lankidetzan egindako argitalpenak (4)

2015

  1. Light backscatter fiber optic sensor: A new tool for predicting the stability of pork emulsions containing antioxidative potato protein hydrolysate

    Meat Science, Vol. 100, pp. 262-268

2014

  1. Predicting frankfurters quality metrics using light backscatter

    Journal of Food Engineering, Vol. 143, pp. 132-138

2009

  1. Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

    Meat Science, Vol. 83, Núm. 1, pp. 24-30

2008

  1. Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch

    Meat Science, Vol. 80, Núm. 3, pp. 649-655