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Raw-cured Spanish traditional meat product 'Chistorra de Navarra': sensory and composition quality standards
(MDPI, 2020)
info:eu-repo/semantics/article,
The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra ...
Application of MIR spectroscopy to the evaluation of chemical composition and quality parameters of foal meat: a preliminary study
(MDPI, 2020)
info:eu-repo/semantics/article,
The aim of this work was to study the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. ...