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Influence of thermal processing on color, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat.

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Title: Influence of thermal processing on color, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat.
Alternate Title: Influencia del procesamiento térmico sobre el color, composición química, oxidación lipídica y microbiología de la carne de cuy (Cavia porcellus).
Authors: Alzamora-Herrera, R.1, Ramos-Escudero, M.1, Barnett Mendoza, E.2, Ramos-Escudero, F.3 dramos@usil.edu.pe
Source: Grasas y Aceites. Jul-Sep2025, Vol. 76 Issue 3, p1-12. 12p.
Database: Academic Search Ultimate
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PubType: Academic Journal
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  Data: Influence of thermal processing on color, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat.
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  Data: Influencia del procesamiento térmico sobre el color, composición química, oxidación lipídica y microbiología de la carne de cuy (Cavia porcellus).
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  Data: <searchLink fieldCode="JN" term="%22Grasas+y+Aceites%22">Grasas y Aceites</searchLink>. Jul-Sep2025, Vol. 76 Issue 3, p1-12. 12p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=193019530
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        Value: 10.3989/gya.0967251.2359
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      – Code: eng
        Text: English
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      – TitleFull: Influence of thermal processing on color, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat.
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            – D: 01
              M: 07
              Text: Jul-Sep2025
              Type: published
              Y: 2025
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