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2 research outputs found

Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing

Author: A Costa-Corredor
AI Andrés
AI Andrés
AJ Pham
AX Huang
B Gaspardo
C Pugliese
C Vestergaard
Ella Pagliarini
F Jiménez-Colmenero
F Toldrá
F Toldrá
G Barbieri
G Parolari
G Parolari
Gabriella Giovanelli
I Cilla
I Petrova
J Ruiz
J Ruiz-Ramirez
J Ruiz-Ramirez
JKS Moller
L Bolzoni
LL Hinrichsen
M Flores
M Hersleth
M Laureati
M Laureati
Monica Laureati
N Garcia-Gil
P Dirinck
P Gou
R Benedini
R Benedini
R Virgili
S Ventanas
Susanna Buratti
X Serra
Publication venue: 'Springer Science and Business Media LLC'
Publication date
Field of study

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

Author: A Akkose
A Kothakota
A Nathakaranakule
AI Varnalis
AJ Peplinski
AK Biswas
AX Costa-Corredor
B Singh
BK Tiwari
BT Lawton
C Pronyk
C Sanabria
CN Vatsala
D Garriguet
EM Desmond
F Bellisle
IV Thiagarajan
J Goulet
J Kerver
JA Perez-Alvarez
JH Li
JN Sofos
JT Keeton
M Brennan
M Danowska-Oziewicz
M Garcia-Esteban
M Jakobsen
MC Bourne
MH Oztop
ML Ovaskainen
MV Capanzana
NA Oikonomou
NC Howarth
P Konieczny
P Rayas-Duarte
QB Ding
RA Anderson
S Ilo
SC Murphy
SK Ghodke
SY Hsu
SY Hsu
T Petit
X Meng
Y Wang
Publication venue: 'Springer Science and Business Media LLC'
Publication date
Field of study

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