Resultados de búsqueda - Salvá-Ruiz, Bettit K.

Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply) por Ramos Ramírez, Miriam E., Jordán, Oscar Benjamin, Silva, Marcial Ibo, Salvá-Ruiz, Bettit K., Silva Paz, Reynaldo Justino

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Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking por Carhuancho-Colca, Karen P., Silva Paz, Reynaldo Justino, Elías-Peñafiel, Carlos, Salvá-Ruiz, Bettit K., Encina-Zelada, Christian R.

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