Dietetic fiber addition effect on Vienna type sausages

by Claudia E. Vásquez Villalobos, Sergio Soto Simental, Luz H. Villalobos Delgado
Published 2010-12-01

Evaluation of quality parameters of sausages made with rabbit meat, lamb and pork, added with wheat fiber

by Jorge E. Cobos-Velazsco, Sergio Soto-Simental, Rosa H. Alfaro-Rodriguez, et alias
Published 2014-06-01

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

Infusion of Chenopodium ambrosioides consumed by rabbits: effects on carcass, meat and burger quality

by Luisa Monserrat GARCÍA-VÁZQUEZ, Armando ZEPEDA-BASTIDA, Maricela AYALA-MARTÍNEZ, Sergio SOTO-SIMENTAL

Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein

by A. Zepeda Bastida, M. Ayala Martínez, R.H. Alfaro Rodríguez, N. Güemes Vera, S. Soto Simental
Published 2019-01-01

Physical–chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalis tuberosa)

by Lizbeth González Victoriano, Norma Guemes Vera, Luis A. Chel Guerrero, Aurea Bernardino Nicanor, Sergio Soto Simental, José J. Chanona Pérez, Aurora Quintero Lira
Published 2019-01-01