autores 

Autores

Mostrando ítems 61-62 de 62

    • Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose” 

      Grigioni, Gabriela Maria; Margaria, Carlos Alberto; Pensel, Norma Ana; Sanchez, Guillermo; Vaudagna, Sergio Ramon (Elsevier, 2000-04-18)
      The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) ...

    • What is meat in Argentina? 

      Pavan, Enrique; Grigioni, Gabriela Maria; Aguirre, Patricia; Leal, Marcela (2017-10)
      Due to its strong cultural significance, the term “meat” in Argentina has been historically associated with beef, despite its wider definition in the Argentine Food Code. Only by the end of the last century did other meats ...