Your search returned 9 results.

Results
	1.	Quality characteristics of ostrich (Struthio camelus) burgers. [electronic resource] by Fernández-López, J Jiménez, S Sayas-Barberá, E Sendra, E Pérez-Alvarez, J A Producer: 20121002 In: Meat science vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Physico-chemical and microbiological profiles of "salchichón" (Spanish dry-fermented sausage) enriched with orange fiber. [electronic resource] by Fernández-López, J Sendra, E Sayas-Barberá, E Navarro, C Pérez-Alvarez, J A 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)
	3.	Lemon albedo as a new source of dietary fiber: Application to bologna sausages. [electronic resource] by Fernández-Ginés, J M Fernández-López, J Sayas-Barberá, E Sendra, E Pérez-Álvarez, J A Producer: 20121002 In: Meat science vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Food ingredients as anti-obesity agents: a review. [electronic resource] by Trigueros, L Peña, S Ugidos, A V Sayas-Barberá, E Pérez-Álvarez, J A Sendra, E Producer: 20140108 In: Critical reviews in food science and nutrition vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Effect of packaging conditions on shelf-life of ostrich steaks. [electronic resource] by Fernández-López, J Sayas-Barberá, E Muñoz, T Sendra, E Navarro, C Pérez-Alvarez, J A Producer: 20121002 In: Meat science vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Citrus co-products as technological strategy to reduce residual nitrite content in meat products. [electronic resource] by Viuda-Martos, M Fernández-López, J Sayas-Barbera, E Sendra, E Navarro, C Pérez-Alvarez, J A Producer: 20100202 In: Journal of food science vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	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)
	8.	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)
	9.	Effect of date palm coproducts and annatto extract on lipid oxidation and microbial quality in a pork liver pâté. [electronic resource] by Martín-Sánchez, A M Ciro-Gómez, G L Zapata-Montoya, J E Vilella-Esplá, J Pérez-Álvarez, J A Sayas-Barberá, E Producer: 20150615 In: Journal of food science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)