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Results:
1-7
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Results: 7
Authors:
Muguerza, E
Gimeno, O
Ansorena, D
Bloukas, JG
Astiasaran, I
Citation: E. Muguerza et al., Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage, MEAT SCI, 59(3), 2001, pp. 251-258
Authors:
Pappa, IC
Bloukas, JG
Arvanitoyannis, IS
Citation: Ic. Pappa et al., Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil, MEAT SCI, 56(1), 2000, pp. 81-88
Authors:
Arvanitoyannis, IS
Bloukas, JG
Pappa, I
Psomiadou, E
Citation: Is. Arvanitoyannis et al., Multivariate data analysis of Cavourmas - a Greek cooked meat product, MEAT SCI, 54(1), 2000, pp. 71-75
Authors:
Papavergou, EJ
Bloukas, JG
Doxastakis, G
Citation: Ej. Papavergou et al., Effect of lupin seed proteins on quality characteristics of fermented sausages, MEAT SCI, 52(4), 1999, pp. 421-427
Authors:
Bloukas, JG
Arvanitoyannis, IS
Siopi, AA
Citation: Jg. Bloukas et al., Effect of natural colourants and nitrites on colour attributes of frankfurters, MEAT SCI, 52(3), 1999, pp. 257-265
Authors:
Papadima, SN
Arvanitoyannis, I
Bloukas, JG
Fournitzis, GC
Citation: Sn. Papadima et al., Chemometric model for describing Greek traditional sausages, MEAT SCI, 51(3), 1999, pp. 271-277
Authors:
Papadima, SN
Bloukas, JG
Citation: Sn. Papadima et Jg. Bloukas, Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages, MEAT SCI, 51(2), 1999, pp. 103-113
Risultati:
1-7
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