<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1692-3561</journal-id>
<journal-title><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Bio.Agro]]></abbrev-journal-title>
<issn>1692-3561</issn>
<publisher>
<publisher-name><![CDATA[Taller Editorial Universidad del Cauca]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1692-35612017000400061</article-id>
<article-id pub-id-type="doi">10.18684/bsaa(15).594</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[EVALUACIÓN FISICOQUÍMICA Y SENSORIAL DE SALCHIICHAS CON INCLUSIÓN DE HARINA DE QUINUA (Chenopodium quinoa W.)]]></article-title>
<article-title xml:lang="en"><![CDATA[PHYSICOCHEMICAL AND SENSORY EVALUATION OF SAUSAGE WITH INCLUSION OF QUINOA FLOUR (Chenopodium quinoa W.)]]></article-title>
<article-title xml:lang="pt"><![CDATA[AVALIAÇÃO FISICO-QUIMICA E SENSORIAL DE SALCHICHAS INCLUINDO FARINHA DE QUINOA (Chenopodium quinoa W.)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ZAPATA]]></surname>
<given-names><![CDATA[JOSÉ IGOR HLEAP]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[BURBANO-PORTILLO]]></surname>
<given-names><![CDATA[MARGOTH YAQUELINE]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MORA VERA]]></surname>
<given-names><![CDATA[JENNY MARICEL]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ingeniería y Administración Ph.D. Ingeniería de Alimentos]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ingeniería y Administración ]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>15</volume>
<numero>spe2</numero>
<fpage>61</fpage>
<lpage>71</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-35612017000400061&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-35612017000400061&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-35612017000400061&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Las salchichas se elaboraron con sustancias ricas en proteína y en carbohidratos llamadas extensores. Nuevas alternativas que permitan obtener productos con mejores propiedades son necesarias. Esto podría lograrse utilizando determinados recursos vegetales. Se evaluaron las propiedades fisicoquímicas y sensoriales de salchichas de carne de cerdo con inclusión de harina de quinua (Chenopodium quinoa W.). Se realizaron cinco tratamientos: T1: 100% harina de trigo, T2: 75% harina de trigo y 25% harina de quinua, T3: 50% harina de trigo y 50% harina de quinua, T4: 25% harina de trigo y 75% harina de quinua y T5: 100% harina de quinua. Se aplicó un diseño experimental completamente aleatorio con cinco tratamientos cada uno por triplicado. Se determinó análisis químico proximal, valor energético, color, merma por cocción y análisis sensorial, lo que permitió evaluar sabor, olor, color, textura y aceptabilidad, utilizando una escala hedónica de siete puntos. Entre los diferentes tratamientos no se apreciaron diferencias significativas (p&gt;0,05). T5 presentó contenido alto de proteína, fibra y cenizas y bajo en lípidos. No se detectaron diferencias sensoriales entre las formulaciones. La harina de quinua puede utilizarse como sustituta total de harina de trigo en embutidos, mejora la composición y afecta positivamente la aceptación.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The sausages are made with substances rich in protein and carbohydrates called extenders. New alternatives that allow obtaining products with better properties are required. This could be achieved by using certain plant resources. The physico-chemical and sensory properties of sausages of pork with inclusion of quinoa flour (Chenopodium quinoa W-) was evaluated. Five treatments were evaluated: T1: 100% wheat flour, T2: 75% wheat flour and 25% quinoa flour, T3: 50% wheat flour and 50% quinoa flour, T4: 25% wheat flour and 75% quinoa flour and t5: 100% quinoa flour. A completely randomized experimental design with five treatments each in triplicate was used. Proximal chemical analysis, energy value, color, decrease by cooking and sensory analysis, which allowed to evaluate taste, odor, color, texture and acceptability, using a seven-point scale was determined. Between the different treatments there were not appreciated significant differences (p&gt;0.05). T5 presented high content of protein, fiber and ash and low lipids. Sensory differences between formulations were not detected. Quinoa flour can be used as a total substitute for wheat flour in sausages, improves the composition and positively affects acceptance.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO As salsichas são feitas com substâncias ricas em proteínas e carboidratos chamados extensores. Novas alternativas que permitam obter produtos com melhores propriedades são exigidas. Isto poderia ser conseguido usando certos recursos vegetais. Foram avaliadas as propriedades físico-químicas e sensoriais de salsichas de porco, incluindo farinha de quinoa (Chenopodium quinoa W.). Foram avaliados cinco tratamentos: T1: farinha de trigo 100%, T2: Farinha de trigo 75% e farinha de quinoa 25%, T3: farinha de trigo 50% e farinha de quinoa 50%, T4: farinha de trigo 25% e farinha de quinoa 75% e T5: farinha de quinoa 100%. Delineamento experimental foi inteiramente casualizado, com cinco tratamentos cada, em triplicado. Foi determinada análise de composição química, energia, cor, declínio de cozinhar e sensorial análise, que permitiu a avaliação de gosto, cheiro, cor, textura e aceitabilidade utilizando uma escala hedônica de sete pontos. Entre os diferentes tratamentos foi observada nenhuma diferença significativa (p&gt;0,05). T5 apresentou alto teor de proteína, fibra e cinzas e baixa de lipídios. Não há diferenças sensoriais foram detectadas entre as formulações. Farinha de quinoa pode ser utilizado como um substituto total da farinha de trigo em salsichas, melhora positivamente afeta composição e aceitação.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Alimentos preparados]]></kwd>
<kwd lng="es"><![CDATA[Análisis sensorial]]></kwd>
<kwd lng="es"><![CDATA[Embutido cárnico]]></kwd>
<kwd lng="en"><![CDATA[Processed foods]]></kwd>
<kwd lng="en"><![CDATA[Sensory analysis]]></kwd>
<kwd lng="en"><![CDATA[Meat sausage]]></kwd>
<kwd lng="pt"><![CDATA[Alimentos preparados]]></kwd>
<kwd lng="pt"><![CDATA[Análise sensorial]]></kwd>
<kwd lng="pt"><![CDATA[salsicha]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>[1]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PEÑA]]></surname>
<given-names><![CDATA[M.A.]]></given-names>
</name>
<name>
<surname><![CDATA[MÉNDEZ]]></surname>
<given-names><![CDATA[BO.]]></given-names>
</name>
<name>
<surname><![CDATA[GUERRA]]></surname>
<given-names><![CDATA[M.A.]]></given-names>
</name>
<name>
<surname><![CDATA[PEÑA]]></surname>
<given-names><![CDATA[S.A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Desarrollo de productos cárnicos funcionales: utilización de harina de quinua]]></article-title>
<source><![CDATA[Alimentos, Ciencia e Investigación]]></source>
<year>2015</year>
<volume>23</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>21-36</page-range></nlm-citation>
</ref>
<ref id="B2">
<label>[2]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[TAHMASEBI]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[LABBAFI]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[EMAM-DJOMEH]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[SAEED]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation, optimization, emulsion stability and textural characterization]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2016</year>
<volume>68</volume>
<page-range>76-84</page-range></nlm-citation>
</ref>
<ref id="B3">
<label>[3]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GONZÁLEZ]]></surname>
<given-names><![CDATA[D.M.]]></given-names>
</name>
<name>
<surname><![CDATA[GIRALDO]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[RESTREPO]]></surname>
<given-names><![CDATA[D.A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of postproduction heating on texture properties of a standard sausage that contains a chicken paste meat extender]]></article-title>
<source><![CDATA[Revista Facultad Nacional de Agronomía]]></source>
<year>2015</year>
<volume>68</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>7713-20</page-range></nlm-citation>
</ref>
<ref id="B4">
<label>[4]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SINGH]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[KAUR]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Mc CARTHY]]></surname>
<given-names><![CDATA[O.J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications - A review]]></article-title>
<source><![CDATA[Food Hydrocolloids]]></source>
<year>2007</year>
<volume>21</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-22</page-range></nlm-citation>
</ref>
<ref id="B5">
<label>[5]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[UTRILLA-COELLO]]></surname>
<given-names><![CDATA[R.G.]]></given-names>
</name>
<name>
<surname><![CDATA[HERNÁNDEZ-JAIMES]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[CARRILLO-NAVAS]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[GONZÁLEZ]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[RODRÍGUEZ]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[BELLO-PÉREZ]]></surname>
<given-names><![CDATA[L.A.]]></given-names>
</name>
<name>
<surname><![CDATA[VERNON-CARTER]]></surname>
<given-names><![CDATA[E.J.]]></given-names>
</name>
<name>
<surname><![CDATA[ÁLVAREZ-RAMÍREZ]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Acid hydrolysis of native corn starch: Morphology, crystallinity, rheological and thermal properties]]></article-title>
<source><![CDATA[Carbohydrate Polymers]]></source>
<year>2014</year>
<volume>103</volume>
<page-range>596-602</page-range></nlm-citation>
</ref>
<ref id="B6">
<label>[6]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[LIU]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[VAN DER LINDEN]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[VAN DE VELDE]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Tribiological properties of rice starch in liquid and semi-solid food model systems]]></article-title>
<source><![CDATA[Food Hydrocolloids]]></source>
<year>2016</year>
<volume>58</volume>
<page-range>184-93</page-range></nlm-citation>
</ref>
<ref id="B7">
<label>[7]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SHURTLEFF]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[AOYAGI]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[History oy soybeans and soyfoods in France (1665-2015): extensively annotated]]></article-title>
<source><![CDATA[]]></source>
<year>2015</year>
<page-range>19-1113</page-range><publisher-loc><![CDATA[Lafayette, CA (USA) ]]></publisher-loc>
<publisher-name><![CDATA[Soyinfo Center]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B8">
<label>[8]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MALAV]]></surname>
<given-names><![CDATA[O.P.]]></given-names>
</name>
<name>
<surname><![CDATA[SHARMA]]></surname>
<given-names><![CDATA[B.D.]]></given-names>
</name>
<name>
<surname><![CDATA[TALUKDER]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[KUMAR]]></surname>
<given-names><![CDATA[R.R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Economics of preparation of restructured chicken meat blocks extended with different vegetative extenders]]></article-title>
<source><![CDATA[Food Processing &amp; Technology]]></source>
<year>2013</year>
<volume>4</volume>
<numero>12</numero>
<issue>12</issue>
<page-range>282-4</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>[9]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MBOUGUENG]]></surname>
<given-names><![CDATA[P.D.]]></given-names>
</name>
<name>
<surname><![CDATA[TENIN]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[TCHIÉGANG]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[SCHER]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of starch type on the physicochemical and textural properties of beef patties formulated with local spices]]></article-title>
<source><![CDATA[American Journal of Food Science and Technology]]></source>
<year>2015</year>
<volume>3</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>33-9</page-range></nlm-citation>
</ref>
<ref id="B10">
<label>[10]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SOLTANIZADEH]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[GHASI-ESFAHANI]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Qualitative improvement of low meat beef burger using Aloe vera]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2015</year>
<volume>99</volume>
<page-range>75-80</page-range></nlm-citation>
</ref>
<ref id="B11">
<label>[11]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[DELGADO]]></surname>
<given-names><![CDATA[J.N]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación de harinas de chachafruto (Erythrina edulis) y quinua (Chenopodium quinoa W) como extensores en el proceso de elaboración de salchichas tipo Frankfurt]]></source>
<year>2014</year>
<page-range>138 p</page-range><publisher-loc><![CDATA[Bogotá, Colombia ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Nacional de Colombia, Facultad de Ciencias Agrarias]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B12">
<label>[12]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MORALES]]></surname>
<given-names><![CDATA[J.J.]]></given-names>
</name>
<name>
<surname><![CDATA[TORRES]]></surname>
<given-names><![CDATA[J.D.]]></given-names>
</name>
<name>
<surname><![CDATA[SEVERICHE]]></surname>
<given-names><![CDATA[C.A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Análisis de la calidad de un producto cárnico escaldado elaborado con harina de Prosopis juliflora]]></article-title>
<source><![CDATA[Ingenium]]></source>
<year>2015</year>
<volume>9</volume>
<numero>26</numero>
<issue>26</issue>
<page-range>21-8</page-range></nlm-citation>
</ref>
<ref id="B13">
<label>[13]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[TORRES-RAPELO]]></surname>
<given-names><![CDATA[A.L.]]></given-names>
</name>
<name>
<surname><![CDATA[MONTERO-CASTILLO]]></surname>
<given-names><![CDATA[P.M.]]></given-names>
</name>
<name>
<surname><![CDATA[JULIO-GONZÁLEZ]]></surname>
<given-names><![CDATA[L.C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Utilización del almidón de malanga (Colocasia esculenta L) en la elaboración de salchichas tipo Frankfurt]]></article-title>
<source><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></source>
<year>2014</year>
<volume>12</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>97-105</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>[14]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ALBARRACÍN]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[ACOSTA]]></surname>
<given-names><![CDATA[L.F.]]></given-names>
</name>
<name>
<surname><![CDATA[SÁNCHEZ]]></surname>
<given-names><![CDATA[I.C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Elaboración de un producto cárnico escaldado utilizando como extensor harina de fríjol común (Phaseolus spp.)]]></article-title>
<source><![CDATA[Vitae]]></source>
<year>2010</year>
<volume>17</volume>
<page-range>264-71</page-range></nlm-citation>
</ref>
<ref id="B15">
<label>[15]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[NOWAK]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[DU]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[CHARRONDIERE]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd)]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2016</year>
<volume>193</volume>
<page-range>47-54</page-range></nlm-citation>
</ref>
<ref id="B16">
<label>[16]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[NAVRUZ-VARLI]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[SANLER]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritional and health benefits of quinoa (Chenopodium quinoa Willd)]]></article-title>
<source><![CDATA[Journal of Cereal Science]]></source>
<year>2016</year>
<volume>69</volume>
<page-range>371-6</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>[17]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MOTA]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[SANTOS]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[MAURO]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[SAMMAN-MATOS]]></surname>
<given-names><![CDATA[A.S.]]></given-names>
</name>
<name>
<surname><![CDATA[TORRES]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[CASTANHEIRA]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Protein content and amino acids profile of pseudocereals]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2016</year>
<volume>193</volume>
<page-range>55-61</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>[18]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[FERREIRA]]></surname>
<given-names><![CDATA[D.S.]]></given-names>
</name>
<name>
<surname><![CDATA[PALLONE]]></surname>
<given-names><![CDATA[J.A.L.]]></given-names>
</name>
<name>
<surname><![CDATA[POPPI]]></surname>
<given-names><![CDATA[R.J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Direct analysis of the main chemical constituents in Chenopodium quinoa grain using Fourier transform near-infrared spectroscopy]]></article-title>
<source><![CDATA[Food Control]]></source>
<year>2015</year>
<volume>48</volume>
<page-range>91-5</page-range></nlm-citation>
</ref>
<ref id="B19">
<label>[19]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[LI]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[WANG]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[ZHU]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physicochemical properties of quinoa starch]]></article-title>
<source><![CDATA[Carbohydrate Polymers]]></source>
<year>2016</year>
<volume>137</volume>
<page-range>328-38</page-range></nlm-citation>
</ref>
<ref id="B20">
<label>[20]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PETRACCI]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[BIANCHI]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[MUDALAL]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[CAVANI]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Functional ingredients for poultry products]]></article-title>
<source><![CDATA[Trends in Food Science &amp; Technology]]></source>
<year>2013</year>
<volume>33</volume>
<page-range>27-39</page-range></nlm-citation>
</ref>
<ref id="B21">
<label>[21]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MALDONADO]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Embutidos fortificados con proteína vegetal a base de quinua (Chenopodium quinoa Willd)]]></article-title>
<source><![CDATA[Enfoque UTE]]></source>
<year>2010</year>
<volume>1</volume>
<page-range>26-45</page-range></nlm-citation>
</ref>
<ref id="B22">
<label>[22]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[HLEAP]]></surname>
<given-names><![CDATA[J.I.]]></given-names>
</name>
<name>
<surname><![CDATA[VELASCO]]></surname>
<given-names><![CDATA[V.A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Análisis de las propiedades de textura durante el almacenamiento de salchichas elaboradas a partir de tilapia roja (Oreochromis sp.)]]></article-title>
<source><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></source>
<year>2010</year>
<volume>8</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>46-56</page-range></nlm-citation>
</ref>
<ref id="B23">
<label>[23]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PINZÓN-ZÁRATE]]></surname>
<given-names><![CDATA[L.X.]]></given-names>
</name>
<name>
<surname><![CDATA[HLEAP-ZAPATA]]></surname>
<given-names><![CDATA[J.I.]]></given-names>
</name>
<name>
<surname><![CDATA[ORDOÑEZ-SANTOS]]></surname>
<given-names><![CDATA[L.E]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Análisis de los parámetros de color en salchichas Frankfurt adicionadas con extracto oleoso de residuos de chontaduro (Bactris gasipaes)]]></article-title>
<source><![CDATA[Información Tecnológica]]></source>
<year>2015</year>
<volume>26</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>45-54</page-range></nlm-citation>
</ref>
<ref id="B24">
<label>[24]</label><nlm-citation citation-type="">
<collab>INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS Y CERTIFICACIÓN (ICONTEC)</collab>
<source><![CDATA[NTC 1325: Industrias alimentarias, productos cárnicos procesados no enlatados.]]></source>
<year>2008</year>
<page-range>38</page-range><publisher-loc><![CDATA[Bogotá (Colombia) ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B25">
<label>[25]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[CHOE]]></surname>
<given-names><![CDATA[J.H.]]></given-names>
</name>
<name>
<surname><![CDATA[KIM]]></surname>
<given-names><![CDATA[H.Y.]]></given-names>
</name>
<name>
<surname><![CDATA[LEE]]></surname>
<given-names><![CDATA[J.M.]]></given-names>
</name>
<name>
<surname><![CDATA[KIM]]></surname>
<given-names><![CDATA[Y.J.]]></given-names>
</name>
<name>
<surname><![CDATA[KIM]]></surname>
<given-names><![CDATA[C.J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2013</year>
<volume>93</volume>
<page-range>849-54</page-range></nlm-citation>
</ref>
<ref id="B26">
<label>[26]</label><nlm-citation citation-type="">
<source><![CDATA[Official Methods of Analysis of AOAC INTERNATIONAL]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B27">
<label>[27]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MORALES]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[NIETO]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[QUIROGA]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[QUICAZÁN]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Validación del método y determinación de fibra dietética soluble e insoluble en harina de trigo y pan]]></article-title>
<source><![CDATA[Vitae]]></source>
<year>2012</year>
<volume>19</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>340-2</page-range></nlm-citation>
</ref>
<ref id="B28">
<label>[28]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[DUIZER]]></surname>
<given-names><![CDATA[L.M.]]></given-names>
</name>
<name>
<surname><![CDATA[WALKER]]></surname>
<given-names><![CDATA[S.B]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The application of sensory Science to the evaluation of grain-based foods]]></article-title>
<source><![CDATA[Encyclopedia of food grains]]></source>
<year>2016</year>
<volume>3</volume>
<edition>Second Edition</edition>
<page-range>144-53</page-range></nlm-citation>
</ref>
<ref id="B29">
<label>[29]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[BABA]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[KALLAS]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[COSTA-FONT]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[GIL]]></surname>
<given-names><![CDATA[J.M.]]></given-names>
</name>
<name>
<surname><![CDATA[REALINI]]></surname>
<given-names><![CDATA[C.E]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Impact of hedonic evaluation on consumers preferences for beef attributes including its enrichment with n-3 and CLA fatty acids]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2016</year>
<volume>111</volume>
<page-range>9-17</page-range></nlm-citation>
</ref>
<ref id="B30">
<label>[30]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[DIAO]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[GUAN]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[ZHAO]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[CHEN]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
<name>
<surname><![CDATA[KONG]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols]]></article-title>
<source><![CDATA[Meat Science]]></source>
<year>2016</year>
<volume>115</volume>
<page-range>16-23</page-range></nlm-citation>
</ref>
<ref id="B31">
<label>[31]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GROSSI]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[OLSEN]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[BOLUMAR]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[RINNAN]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[OGENDAL]]></surname>
<given-names><![CDATA[L.H.]]></given-names>
</name>
<name>
<surname><![CDATA[ORLIEN]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effect of high pressure on the functional properties of pork myofibrillar proteins]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2016</year>
<volume>196</volume>
<page-range>1005-15</page-range></nlm-citation>
</ref>
<ref id="B32">
<label>[32]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[NI]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[WANG]]></surname>
<given-names><![CDATA[Z]]></given-names>
</name>
<name>
<surname><![CDATA[HE]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[WANG]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[PAN]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[LI]]></surname>
<given-names><![CDATA[X]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values]]></article-title>
<source><![CDATA[Process Biochemistry]]></source>
<year>2014</year>
<volume>49</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>631-6</page-range></nlm-citation>
</ref>
<ref id="B33">
<label>[33]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ELSOHAIMY]]></surname>
<given-names><![CDATA[S.A.]]></given-names>
</name>
<name>
<surname><![CDATA[REFAY]]></surname>
<given-names><![CDATA[T.M.]]></given-names>
</name>
<name>
<surname><![CDATA[ZAYTOUN]]></surname>
<given-names><![CDATA[M.A.M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physicochemical and functional properties of quinoa protein isolate]]></article-title>
<source><![CDATA[Annals of Agricultural Science]]></source>
<year>2015</year>
<volume>60</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>297-305</page-range></nlm-citation>
</ref>
<ref id="B34">
<label>[34]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[GRIFFITH]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Recent advances in the functionality of non-animal-sourced proteins contributing to their use in meat analogs]]></article-title>
<source><![CDATA[Current Opinion in Food Science]]></source>
<year>2016</year>
<volume>7</volume>
<page-range>7-13</page-range></nlm-citation>
</ref>
<ref id="B35">
<label>[35]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[SALEJDA]]></surname>
<given-names><![CDATA[A.M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of walnut green husk addition on some quality properties of cooked sausages]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2016</year>
<volume>65</volume>
<page-range>751-7</page-range></nlm-citation>
</ref>
<ref id="B36">
<label>[36]</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ARROYAVE]]></surname>
<given-names><![CDATA[L.M.]]></given-names>
</name>
<name>
<surname><![CDATA[ESGUERRA]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<source><![CDATA[Utilización de la harina de quinua (Chenopodium quinoa W.) en el proceso de panificación]]></source>
<year>2006</year>
<page-range>119</page-range><publisher-loc><![CDATA[Bogotá, Colombia ]]></publisher-loc>
<publisher-name><![CDATA[Universidad de la Salle, Facultad de Ingeniería de Alimentos]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B37">
<label>[37]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[TURKUT]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of quinoa flour on gluten-free batter rheology and bread quality]]></article-title>
<source><![CDATA[Journal of Cereal Science]]></source>
<year>2016</year>
<volume>69</volume>
<page-range>174-81</page-range></nlm-citation>
</ref>
<ref id="B38">
<label>[38]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MOTA]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[NASCIMENTO]]></surname>
<given-names><![CDATA[A.C.]]></given-names>
</name>
<name>
<surname><![CDATA[SANTOS]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[DELGADO]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[COELHO]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[REGO]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[MATOS]]></surname>
<given-names><![CDATA[A.S.]]></given-names>
</name>
<name>
<surname><![CDATA[TORRES]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[CASTANHEIRA]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)]]></article-title>
<source><![CDATA[Journal of Food Composition and Analysis]]></source>
<year>2016</year>
<volume>49</volume>
<page-range>57-64</page-range></nlm-citation>
</ref>
<ref id="B39">
<label>[39]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[KIM]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[LEE]]></surname>
<given-names><![CDATA[Y.J.]]></given-names>
</name>
<name>
<surname><![CDATA[BRAD]]></surname>
<given-names><![CDATA[Y.H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Efficacy of pectin and insoluble fiber extracted from soy hulls as a functional non-meat ingredient]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2015</year>
<volume>64</volume>
<page-range>1071-7</page-range></nlm-citation>
</ref>
<ref id="B40">
<label>[40]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[PADRÓN]]></surname>
<given-names><![CDATA[C.A.]]></given-names>
</name>
<name>
<surname><![CDATA[OROPEZA]]></surname>
<given-names><![CDATA[R.A.]]></given-names>
</name>
<name>
<surname><![CDATA[MONTES]]></surname>
<given-names><![CDATA[A.I]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Semillas de quinua (Chenopodium quinoa Willd): composición química y procesamiento. Aspectos relacionados con otras áreas]]></article-title>
<source><![CDATA[Revista Venezolana de Ciencia y Tecnología de Alimentos]]></source>
<year>2014</year>
<volume>5</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>166-218</page-range></nlm-citation>
</ref>
<ref id="B41">
<label>[41]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[RAMOS]]></surname>
<given-names><![CDATA[J.M.]]></given-names>
</name>
<name>
<surname><![CDATA[SUURONEN]]></surname>
<given-names><![CDATA[J.P.]]></given-names>
</name>
<name>
<surname><![CDATA[DEEGAN]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[SERIMAA]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[TUORILA]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[JOUPPILA]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physical and sensory characteristics of corn-bassed extruded snacks containing amaranth, quinoa and kañiwa flour]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2015</year>
<volume>64</volume>
<page-range>1047-56</page-range></nlm-citation>
</ref>
<ref id="B42">
<label>[42]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[NASCIMENTO]]></surname>
<given-names><![CDATA[A.C.]]></given-names>
</name>
<name>
<surname><![CDATA[MOTA]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[COELHO]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[GUEIFAO]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[SANTOS]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[MATOS]]></surname>
<given-names><![CDATA[A.S.]]></given-names>
</name>
<name>
<surname><![CDATA[GIMENEZ]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[LOBO]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[SAMMAN]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[CASTANHEIRA]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characterization of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the north of Argentina: proximates, minerals and trace elements]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2014</year>
<volume>148</volume>
<page-range>420-6</page-range></nlm-citation>
</ref>
<ref id="B43">
<label>[43]</label><nlm-citation citation-type="">
<source><![CDATA[Quinua 2013. Año Internacional. Un futuro sembrado hace miles de años]]></source>
<year>2013</year>
</nlm-citation>
</ref>
<ref id="B44">
<label>[44]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[ARZAPALO]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[HUAMÁN]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[QUISPE]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[ESPINOZA]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Extracción y caracterización del almidón de tres variedades de quinua (Chenopodium quinoa Willd) negra, collana, pasankalla roja y blanca Junín]]></article-title>
<source><![CDATA[Revista de la Sociedad Química del Perú]]></source>
<year>2015</year>
<volume>81</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>44-54</page-range></nlm-citation>
</ref>
<ref id="B45">
<label>[45]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[HAGER]]></surname>
<given-names><![CDATA[A.S.]]></given-names>
</name>
<name>
<surname><![CDATA[WOLTER]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[JACOB]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[ZANINI]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[ARENDT]]></surname>
<given-names><![CDATA[E.K]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutritional properties and ultrastructure of commercial gluten free flours from different botanical sources compared to wheat flours]]></article-title>
<source><![CDATA[Journal of Cereal Science]]></source>
<year>2012</year>
<volume>56</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>239-47</page-range></nlm-citation>
</ref>
<ref id="B46">
<label>[46]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[RAMOS]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[SAN MARTÍN]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[REBATTA]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[ARBAIZA]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[SALVÁ]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[CARO]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[MATEO]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Características fisicoquímicas de la salchicha de cerdo del departamento de Tumbes, Perú]]></article-title>
<source><![CDATA[Salud y Tecnología Veterinaria]]></source>
<year>2014</year>
<volume>2</volume>
<page-range>120-8</page-range></nlm-citation>
</ref>
<ref id="B47">
<label>[47]</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[MARCOS]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[VIEGAS]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[ALMEIDA]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[GUERRA]]></surname>
<given-names><![CDATA[M.M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Portuguese traditional sausages: different types, nutritional composition, and novel trends]]></article-title>
<source><![CDATA[Journal of Ethnic Foods]]></source>
<year>2016</year>
<volume>3</volume>
<page-range>51-60</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
