Author/Creator: Barretto, Tiago Luis - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Barretto, Tiago Luis

1. Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham. (July 2020)

Authors:: Barretto, Tiago Luis; Bellucci, Elisa Rafaela Bonadio; Barbosa, Roger Darros; Pollonio, Marise Aparecida Rodrigues; Romero, Javier Telis; da Silva Barretto, Andrea Carla
Journal:: Meat science
Issue:: Volume 165(2020)
Page Start:
Record Type:: Journal Article
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2. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction. (November 2018)

Authors:: Barretto, Tiago Luis; Pollonio, Marise Aparecida Rodrigues; Telis-Romero, Javier; da Silva Barretto, Andrea Carla
Journal:: Meat science
Issue:: Volume 145(2018)
Page Start:: 55
Record Type:: Journal Article
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3. Technological and diffusion properties in the wet salting of beef assisted by ultrasound. (September 2021)

Authors:: Sanches, Marcio Augusto Ribeiro; Colombo Silva, Patrícia Maria Onofre; Barretto, Tiago Luis; Darros-Barbosa, Roger; Silva-Barretto, Andrea Carla da; Telis-Romero, Javier
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 149(2021)
Page Start:
Record Type:: Journal Article
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