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	1.	Foaming and emulsifying properties of porcine red cell protein concentrate. [electronic resource] by Salvador, P Saguer, E Parés, D Carretero, C Toldrà, M Producer: 20110908 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 16 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Color stabilization of porcine hemoglobin during spray-drying and powder storage by combining chelating and reducing agents. [electronic resource] by Salvador, P Toldrà, M Parés, D Carretero, C Saguer, E Producer: 20121002 In: Meat science vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma. [electronic resource] by Fort, N Lanier, T C Amato, P M Carretero, C Saguer, E Producer: 20121002 In: Meat science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Heat-induced gelation mechanism of blood plasma modulated by cysteine. [electronic resource] by Saguer, E Alvarez, P Fort, N Espigulé, E Parés, D Toldrà, M Carretero, C Producer: 20150917 In: Journal of food science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Functional and quality characteristics of the red blood cell fraction from biopreserved porcine blood as influenced by high pressure processing. [electronic resource] by Toldrà, M Dàvila, E Saguer, E Fort, N Salvador, P Parés, D Carretero, C Producer: 20121002 In: Meat science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)