Review of mathematical models to describe the food salting process

by Julián Andrés Gómez-Salazar, Gabriela Clemente-Polo, Neus Sanjuán-Pelliccer
Published 2015-01-01

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

by Mirian Pateiro, Julián Andrés Gómez-Salazar, Mariana Jaime-Patlán, María Elena Sosa Morales, José M. Lorenzo
Published 2021-01-01

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

by Julián Andrés Gómez-Salazar, Diana A. Ochoa-Montes, Abel Cerón-García, César Ozuna, Maria Elena Sosa-Morales
Published 2018-01-01