Barajas Ramírez on Muck Rack

Barajas Ramírez

As seen in: Dialnet - Universidad de La Rioja
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Articles

Development and sensory evaluation of rabbit meat marinade formulations with additive reduction: physicochemical and textural properties

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By Victoria Guadalupe, Aguilar Raymundo, Barajas Ramírez, Jahir Antonio
| Dialnet - Universidad de La Rioja
Ayuda Buscar en la ayuda Buscar en la ayuda Development and sensory evaluation of rabbit meat marinade formulations with additive reduction: physicochemical and textural properties Aguilar Raymundo, Victoria Guadalupe [1] ; Barajas-Ramírez, Jahir A. [1] [1] Universidad Politécnica de Pénjamo Localización: Agro Productividad, ISSN-e 2594-0252, Vol. 18, Nº. 5, 2025 (Ejemplar dedicado a: Mayo), págs.
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Análisis de la sensibilidad gustativa al estímulo amargo en dos poblaciones mexicanas

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By Barajas Ramírez, Jahir Antonio, Aguilar Raymundo
| Dialnet - Universidad de La Rioja
La sensibilidad gustativa al sabor amargo del propiltiouracilo (PROP) ha sido considerada como un indicador de sensibilidad general a diversos estímulos orales. La intensidad de percepción del PROP permite clasificar a las personas como No Degustadoras (ND), Degustadoras (D) y Superdegustadoras (SD), cuya proporción varía entre poblaciones. En México existen pocos estudios sobre la distribución de estas frecuencias.
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