Bettit Karim Salvá Ruiz

Bettit Karim Salvá Ruiz

Universidad Le Cordon Bleu - Magdalena del Mar / Peru
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5010888
Le Cordon Bleu University
person_outline Bettit Karim Salvá Ruiz's MOST POPULAR ARTICLES
1-) Nutrient composition and technological quality of meat from alpacas reared in Peru BK Salvá, JM Zumalacárregui, AC Figueira, MT Osorio, J Mateo Meat Science 82 (4), 450-455, 2009 722009
2-) Partial fat replacement by boiled quinoa on the quality characteristics of a dry‐cured sausage A Fernández‐Diez, I Caro, A Castro, BK Salvá, DD Ramos, J Mateo Journal of food science 81 (8), C1891-C1898, 2016 342016
3-) Estimation of composition of quinoa (Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopy C Encina-Zelada, V Cadavez, J Pereda, L Gómez-Pando, B Salvá-Ruíz, ... LWT-Food Science and Technology 79, 126-134, 2017 322017
4-) Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 spanish‐style dry‐ripened sausagesB Fonseca, V Kuri, JM Zumalacárregui, A Fernández‐Diez, BK Salvá, ...Journal of Food Science 76 (5), S300-S305, 2011282011
5-) Caracterización de la carne y charqui de alpaca (Vicugna pacos)B SalváFacultad de Veterinaria. Universidad de León, España, 2009282009