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. |
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| 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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