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• Definition of attributes of sensory quality for mortadella

  Melisa Bárbara Martel-Armenteros, Cira Duarte-García

  14-18

  2025-07-02

• Salt reduction in a meat emulsion type product

  Octavio Venegas-Fornias, Dany Perez-Dube, Margarita Nuñez de Villavicencio, Juan González-Ríos

  25-31

  2014-09-02

• Development and use of a paste obtained from the cowpea for fine pasta meat products

  Urselia Hernández-López, José Luis Rodríguez-Sánchez, Octavio Augusto Venegas- Fornias, Yisel León-Alomá, Olga Lidia Zerquera- González

  50-55

  2025-02-26

• Chemical, rheological and sensory characteristics of lamb meat intended for mortadella production

  Tania Leonor Parra-Proaño, Cira Duarte-García, María Isabel Lantero, Pamela Hervas-Parra

  43-52

  2026-04-30

• Utilización de harina de arroz en mortadela Use of rice flour in bologna

  Octavio Venegas-Fornias, Áster Bruselas-Álvarez, Margarita Nuñez de Villavicencio

  36-42

  2016-05-11

• Efecto de la harina de arroz sobre la calidad de un embutido tipo mortadela Effect of the rice flour on the quality of mortadella type sausages

  Jennis Pérez-Touzón, Urselia Hernández, Yoannis Brito, Adrián Lezcano

  1-6

  2018-09-05