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List of works by Susana Cofrades

Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat ⬇️

scientific article published on March 1, 1997

Healthier meat and meat products: their role as functional foods ⬇️

scientific article published on September 1, 2001

Heating rate effects on high-fat and low-fat frankfurters with a high content of added water ⬇️

scientific article published on 01 September 1997

High pressure/thermal treatment of meat batters prepared from freeze–thawed pork ⬇️

scientific article published on April 1, 2000

Nutritional profile of restructured beef steak with added walnuts ⬇️

scientific article published on April 7, 2005

Protein molecular interactions involved in the formation of frankfurters: Effect of fat level and heating rate ⬇️

scientific article published on August 1, 1998

Salt and phosphate effects on the gelling process of pressure/heat treated pork batters ⬇️

scientific article published on May 1, 2002

The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

scientific article published on 02 November 2020

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