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	1.	Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere. [electronic resource] by González-Tenorio, Roberto Fonseca, Beatriz Caro, Irma Fernández-Diez, Ana Kuri, Victor Soto, Sergio Mateo, Javier Producer: 20131202 In: Meat science vol. 94 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile. [electronic resource] by Almaráz-Buendia, Isaac Hernández-Escalona, Adriana González-Tenorio, Roberto Santos-Ordoñez, Nestor Espino-García, José Jesús Martínez-Juárez, Víctor Meza-Nieto, Martin A Campos Montiel, Rafael Germán Publication details: Foods (Basel, Switzerland) Aug 2019 In: Foods (Basel, Switzerland) vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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