Jose Carballo

Jose Carballo

Spanish National Research Council - Madrid / Spain
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4419479
Consejo Superior de Investigaciones Científicas de España
person_outline Jose Carballo's MOST POPULAR ARTICLES
1-) Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level Journal of food science 65 (2), 281-287, 2000
2-) Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers Meat science 69 (4), 781-788, 2005
3-) Starch and egg white lnfluence on properties of bologna sausage as related to fat content Journal of Food Science 60 (4), 673-677, 1995
4-) Morphology and texture of bologna sausage as related to content of fat, starch and egg white Journal of Food Science 61 (3), 652-665, 1996
5-) Morphology and texture of bologna sausage as related to content of fat, starch and egg whiteJ Carballo, P Fernandez, G Barreto, MT Solas, FJ ColmeneroJournal of Food Science 61 (3), 652-665, 19961681996