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Technological properties of pork in sausage production: comparison of trimmings obtained from animals of meat, meat-lard and lard breeds by Franko, Elena

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Use of L-arginine and ascorbic acid to preserve minimally processed "Tommy Atkins" mango by Escobar-Calderon, Johanna Victoria

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Use of propolis and ε-polylysine as preservative agents in beaten yogurt by Lectong-Cusme, Nieve Esther

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Potential use of Camu-Camu (Myrciaria dubia) in Functional Food Development by Londoño Hernández, Liliana

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