Lamb burgers made with low and high value cuts: Effect of the spice added and the packaging method on shelf life

by Almudena Cózar, Herminia Vergara
Published 2018-01-01

Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (Rosmarinus Officinalis L.)

by Herminia Vergara, Almudena Cózar, Noemí Rubio
Published 2021-01-01

Effect of adding of different forms of oregano (Origanum vulgare) on lamb meat burgers quality during the storage time

by Herminia Vergara, Almudena Cózar, Noemí Rubio
Published 2020-01-01

Combined effect of the spice and the packaging method on lamb burgers shelf-life made with high value cuts

by Almudena Cózar, Noemí Rubio, Herminia Vergara
Published 2018-01-01

PHYSICOCHEMICAL, MICROBIOLOGICAL QUALITY AND OXIDATIVE STABILITY IN SPICED LAMB MEAT BURGERS

by Almudena Cózar, Belén Linares, Dolores Garrido, Herminia Vergara
Published 2013-12-01

Effect of space allowance during transport and fasting or non-fasting during lairage on welfare indicators in Merino lambs

by Ana I. Rodriguez, Paula Garijo, Luis Calvo, Herminia Vergara
Published 2016-03-01

Effect of space allowance during transport and fasting or non-fasting during lairage on carcass contamination and meat traits in Merino lamb

by Herminia Vergara, Almudena Cózar, Ana I. Rodríguez, Luis Calvo
Published 2017-07-01

Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

by María Belén Linares, Almudena Cózar, María Dolores Garrido, Herminia Vergara
Published 2020-10-01

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

by Elena M. Gómez-Sáez, Natalia Moratalla-López, Gonzalo L. Alonso, Herminia Vergara
Published 2021-06-01

Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham

by Elena M. Gómez-Sáez, Natalia Moratalla-López, Cándida Lorenzo, Herminia Vergara, Gonzalo L. Alonso
Published 2021-04-01