Browsing by Author Muguerza, E. (Edurne)
Showing results 1 to 4 of 4
Issue Date | Title | Type | Author(s) |
2002 | Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages | Articulo | Muguerza, E. (Edurne); Fista, G. (G.); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar); Bloukas, J.G. (J.G.) |
2004 | Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation | Articulo | Muguerza, E. (Edurne); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
2003 | Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil. | Articulo | Muguerza, E. (Edurne); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |
2004 | New formulations for healthier dry fermented sausages: a review. | Articulo | Muguerza, E. (Edurne); Gimeno, O. (Olga); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar) |