Sustitución de lardo por grasa vegetal en salchichas: incorporación de pasta de aguacate. Efecto de la inhibición del oscurecimiento enzimático sobre el color Substituição do touci...

by Ubaldo Rueda-Lugo, Roberto González-Tenorio, Alfonso Totosaus
Published 2006-06-01

Microbiological characteristics of four ‘chorizo’ types commercialized in Hidalgo State, Mexico

by Roberto Gonzalez-Tenorio, Irma, Sergio Soto-Simental, Blanca R. Rodriguez-Pastrana, Javier Mateo
Published 2012-12-01

Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribu...

by Isaac Almaráz-Buendia, Adriana Hernández-Escalona, Roberto González-Tenorio, Nestor Santos-Ordoñez, José Jesús Espino-García, Víctor Martínez-Juárez, Martin A. Meza-Nieto, Rafael Germán Campos Montiel
Published 2019-08-01