Lista de obras - Eduardo Mendes Ramos - Dominio Público Uruguay

Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

artículo científico publicado en 2019

Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite ⬇️

artículo científico publicado el 16 de noviembre de 2010

Color evaluation of carbon monoxide treated porcine blood

artículo científico publicado en 2004

Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle

artículo científico publicado en 2016

Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force

scientific article published on 08 May 2018

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.

artículo científico publicado en 2017

Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams

artículo científico publicado en 2020

Evaluation of mortadella formulated with carbon monoxide-treated porcine blood.

artículo científico publicado en 2014

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E.

artículo científico publicado en 2014

Fatty acid profile and qualitative characteristics of meat from zebu steers fed with different oilseeds

artículo científico publicado en 2011

Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin.

artículo científico publicado en 2013

Genotype x environment interactions for fatty acid profiles in Bos indicus and Bos taurus finished on pasture or grain

artículo científico publicado en 2011

Inhibitory activity of Syzygium aromaticum and Cymbopogon citratus (DC.) Stapf. essential oils against Listeria monocytogenes inoculated in bovine ground meat.

artículo científico publicado en 2013

Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil

artículo científico publicado en 2013

Qualitative characteristics of meat from young bulls fed different levels of crude glycerin

scientific article published on 24 October 2013

Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat

artículo científico publicado en 2020

Restructured low-fat cooked ham containing liquid whey fortified with lactulose

artículo científico publicado en 2017

Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display

artículo científico publicado en 2015

Study of the utilization of light egg-type males: a proposal for the sustainability of the egg industry

artículo científico publicado en 2014

Lista de obras de Eduardo Mendes Ramos

Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite ⬇️

Color evaluation of carbon monoxide treated porcine blood

Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle

Effect of homogenisation speed and centrifugation on particle size analysis of beef and the relationship with shear force

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.

Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams

Evaluation of mortadella formulated with carbon monoxide-treated porcine blood.

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E.

Fatty acid profile and qualitative characteristics of meat from zebu steers fed with different oilseeds

Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin.

Genotype x environment interactions for fatty acid profiles in Bos indicus and Bos taurus finished on pasture or grain

Inhibitory activity of Syzygium aromaticum and Cymbopogon citratus (DC.) Stapf. essential oils against Listeria monocytogenes inoculated in bovine ground meat.

Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil

Qualitative characteristics of meat from young bulls fed different levels of crude glycerin

Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat

Restructured low-fat cooked ham containing liquid whey fortified with lactulose

Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display

Study of the utilization of light egg-type males: a proposal for the sustainability of the egg industry