C.B. Gonzalez

Effect of salt addition on sous vide cooked whole beef muscles from Argentina

Sergio Ramón Vaudagna, Adriana Pazos, Silvina Mabel Guidi et al. · Meat Science · 2007 · 52 citations

Agriculture, Animal Sciences, Food Science +10

Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef

Natalia Szerman, C.B. Gonzalez, Ana María Sancho et al. · Meat Science · 2007 · 47 citations

Agriculture, Dairy Science, Food Science +16

The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio

Sergio Ramón Vaudagna, C.B. Gonzalez, Bérengère Guignon et al. · Meat Science · 2012 · 37 citations

Agriculture, Animal Sciences, Food Science +16

Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina

Darío Pighín, Ana María Sancho, C.B. Gonzalez · Meat Science · 2007 · 33 citations

Agriculture, Biochemistry, Food Science +13

Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles

Natalia Szerman, C.B. Gonzalez, Ana María Sancho et al. · Meat Science · 2011 · 26 citations · Full text

Agriculture, Animal Sciences, Food Science +17