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	1.	Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process. [electronic resource] by Sánchez-Zapata, E Zunino, V Pérez-Alvarez, J A Fernández-López, J Producer: 20140127 In: Meat science vol. 95 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review. [electronic resource] by Viuda-Martos, M Sanchez-Zapata, E Sayas-Barberá, E Sendra, E Pérez-Álvarez, J A Fernández-López, J Producer: 20140929 In: Critical reviews in food science and nutrition vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of the molecular weight and concentration of chitosan in pork model burgers. [electronic resource] by Sayas-Barberá, E Quesada, J Sánchez-Zapata, E Viuda-Martos, M Fernández-López, F Pérez-Alvarez, J A Sendra, E Producer: 20110811 In: Meat science vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effect of tiger nut fibre on quality characteristics of pork burger. [electronic resource] by Sánchez-Zapata, E Muñoz, C M Fuentes, E Fernández-López, J Sendra, E Sayas, E Navarro, C Pérez-Alvarez, J A Producer: 20100930 In: Meat science vol. 85 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)