PUBLICACIÓN

Sodium chloride determination in meat products: Comparison of the official titration-based method with atomic absorption spectrometry

Logo Open Access

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Perez-Palacios T., Salas A., Munoz A., Ocana E.-R., Antequera T.

2022 JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Food Science (Q1)

JCR: 4.3

SJR: 0.651

CITAS

5

DOI

10.1016/j.jfca.2022.104425

EID

2-s2.0-85123848993

ISSN

0889-1575

AUTORES DE LA UEX

María Trinidad Pérez Palacios
María Teresa Antequera Rojas

OTRAS PUBLICACIONES DE INTERÉS

Corrigendum To: Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))
Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Use Of Magnetic Resonance Imaging To Analyse Meat And Meat Products Non-Destructively
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Use Of Magnetic Resonance Imaging To Analyse Meat And Meat Products Non-Destructively
Microcápsulas De Omega-3 Como Estrategia Para Reducir La Cantidad De Sal En Productos Cárnicos
Use Of Magnetic Resonance Imaging To Analyse Meat And Meat Products Non-Destructively
Microcápsulas De Omega-3 Como Estrategia Para Reducir La Cantidad De Sal En Productos Cárnicos
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Microcápsulas De Omega-3 Como Estrategia Para Reducir La Cantidad De Sal En Productos Cárnicos
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Addition Of Fish Oil Microcapsules To Meat Products – Implications For Omega-3 Enrichment And Salt Reduction
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Addition Of Fish Oil Microcapsules To Meat Products – Implications For Omega-3 Enrichment And Salt Reduction
Corrigendum To: Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))
Addition Of Fish Oil Microcapsules To Meat Products – Implications For Omega-3 Enrichment And Salt Reduction
Corrigendum To: Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))
Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics
WEB ACCESIBLE