Temperán S - Search Results

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Physicochemical and nutritional composition of dry-cured duck breast.

Lorenzo JM, Purriños L, Temperán S, Bermúdez R, Tallón S, Franco D. Lorenzo JM, et al. Among authors: temperan s. Poult Sci. 2011 Apr;90(4):931-40. doi: 10.3382/ps.2010-01001. Poult Sci. 2011. PMID: 21406382 Free article.

Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.

Lorenzo JM, Temperán S, Bermúdez R, Purriños L, Franco D. Lorenzo JM, et al. Among authors: temperan s. Poult Sci. 2011 Jun;90(6):1334-9. doi: 10.3382/ps.2010-01140. Poult Sci. 2011. PMID: 21597076 Free article.

Influence of salt content and processing time on sensory characteristics of cooked "lacón".

Purriños L, Bermúdez R, Temperán S, Franco D, Carballo J, Lorenzo JM. Purriños L, et al. Among authors: temperan s. Meat Sci. 2011 Apr;87(4):436-42. doi: 10.1016/j.meatsci.2010.11.022. Epub 2010 Dec 7. Meat Sci. 2011. PMID: 21168978

Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón.

Lorenzo JM, Temperán S, Bermúdez R, Cobas N, Purriños L. Lorenzo JM, et al. Among authors: temperan s. Meat Sci. 2012 Jan;90(1):194-8. doi: 10.1016/j.meatsci.2011.06.025. Epub 2011 Jul 8. Meat Sci. 2012. PMID: 21783328

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