Castillo, Carmen Josefina Contreras
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Reduced levels of fat in Italian sausages and its influence on sensory tasters of...
Masterpack system with modified atmosphere (100% CO2) and oxygen scavengers to extend...
Use of sensory analysis and social media for product development driven by consumers:...
Increase of overall quality of reformulated mortadella with the addition of vegetable...
Technological, sensory and microbiological impacts of reducing sodium content on...
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