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Colomer Sellas, Marina
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1

Effect of pork back-fat reduction and substitution with tex..:

Colomer Sellas, Marina ; de Souza, Dyego Leandro ; Vila-Martí, Anna.
CyTA - Journal of Food.  19 (2021)  1 - p. 429-439 , 2021
Link: https://doi.org/10.1080/..
 
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2

Optimització de derivats càrnics curats tipus fuet per a la..:

Colomer Sellas, Marina
http://hdl.handle.net/10803/674593.  , 2022
Link: http://hdl.handle.net/10..
 
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3

Optimització de derivats càrnics curats tipus fuet per a la..:

Colomer Sellas, Marina
http://hdl.handle.net/10854/7105.  , 2022
Link: http://hdl.handle.net/10..
 
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4

Effect of pork back-fat reduction and substitution with tex..:

Marina Colomer Sellas ; Dyego Leandro de Souza ; Anna Vila-Martí.
http://dx.doi.org/10.1080/19476337.2021.1912188.  , 2021
Link: https://doi.org/10.1080/..
 
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5

Effect of pork back-fat reduction and substitution with tex..:

Souza, Dyego Leandro Bezerra de ; Sellas, Marina Colomer ; Marti, Anna Vila.
SOUZA, Dyego Leandro de; SELLAS, Marina Colomer; VILA-MARTÍ, Anna; TORRES-MORENO, Miriam. Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages. Cyta - Journal Of Food, [S.L.], v. 19, n. 1, p. 429-439, 1 jan. 2021. Informa UK Limited. http://dx.doi.org/10.1080/19476337.2021.1912188. Disponível em: https://www.tandfonline.com/doi/full/10.1080/19476337.2021.1912188. Acesso em: 05 set. 2023..  , 2021
Link: https://repositorio.ufrn..
 
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