Maria M. Gallinger

<i>Sous vide</i> cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability

Sergio Ramón Vaudagna, Guillermo Castillo Sánchez, M S Neira et al. · International Journal of Food Science & Technology · 2002 · 146 citations

Agriculture, Food Science, Food Preservation +16

Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage

M.I Porcella, G. Sánchez, Sergio Ramón Vaudagna et al. · Meat Science · 2001 · 50 citations

Agriculture, Food Science, Nutritional Sciences +17

Pre-weaning growth, carcass traits and sensory evaluation of Corriedale, Corriedale × Pampinta and Pampinta lambs

Víctor Humberto Súarez, M.R. Busetti, C.A. Garriz et al. · Small Ruminant Research · 2000 · 32 citations

Agriculture, Animal Sciences, Zoology +16

Combined Treatments of Heat, Irradiation, and pH Effects on Infectivity of Foot‐and‐Mouth Disease Virus in Bovine Tissues

Jorge A. Lasta, J. H. Blackwell, A.M. Sadir et al. · Journal of Food Science · 1992 · 14 citations

Agriculture, Food Science, Microbiology +17

Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus

Marcelo Masana, Norberto Fondevila, Maria M. Gallinger et al. · Journal of Food Protection · 1995 · 12 citations

Agriculture, Food Science, Microbiology +14