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Results: 1-7 |
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 |