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Elisa Fernanda Naef on Muck Rack

Elisa Fernanda Naef

As seen in: Taylor & Francis Online, Dialnet - Universidad de La Rioja, Brazilian Journal of Food Technology
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Articles

Sous-Vide Cooking After Vacuum-Impregnation with Lemon Juice: Effects on the Meat of a Freshwater Fish

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By Elisa Fernanda Naef, María Victoria Aviles, María Agustina Borgo, Rosa Ana Abalos
| Taylor & Francis Online
Advanced search Journal of Culinary Science & Technology Latest Articles Submit an article Journal homepage Full Article Figures & data References Citations Metrics Reprints & Permissions Read this article /doi/full/10.1080/15428052.2025.2455106?needAccess=true ABSTRACT This study evaluated the physicochemical and microbiological characteristics of boga (Megaloporinus obtusidens) fillets vacuum-impregnated with 60% (v/v) lemon (Citrus limon) juice and cooked by sous-vide.
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Sous-vide-cooked ω3-enriched chicken hamburger: Physicochemical and sensory characterization

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By Rosa A Abalos, Elisa Fernanda Naef, María Victoria Aviles, Claudia Isabel Gallinger
| Dialnet - Universidad de La Rioja
Sous-vide-cooked ω3-enriched chicken hamburger: Physicochemical and sensory characterization Autores: Rosa A. Ábalos, Elisa Fernanda Naef, María Victoria Aviles, Claudia Isabel Gallinger, María Beatriz Gómez Localización: Revista chilena de nutrición, ISSN-e 0717-7518, Vol. 49, Nº. 5, 2022, págs.
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