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Results: 1-17 |
Results: 17
LEARNING FROM FAILURE - TOWARDS AN EVOLUTIONARY MODEL OF COLLABORATIVE VENTURES
Authors: ARINO A DELATORRE J
Citation: A. Arino et J. Delatorre, LEARNING FROM FAILURE - TOWARDS AN EVOLUTIONARY MODEL OF COLLABORATIVE VENTURES, Organization science, 9(3), 1998, pp. 306-325
THE EXTRACTION OF YELLOW GENTIAN ROOT (GENTIANA-LUTEA L.)
Authors: ARINO A ARBERAS I LEITON MJ DERENOBALES M DOMINGUEZ JB
Citation: A. Arino et al., THE EXTRACTION OF YELLOW GENTIAN ROOT (GENTIANA-LUTEA L.), ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(4), 1997, pp. 295-299
PHYSICOCHEMICAL CHARACTERIZATION OF BONE TAINT IN SPANISH DRY-CURED HAMS
Authors: BLANCO D ARINO A CONCHELLO P PEREZ C YANGUELA J HERRERA A
Citation: D. Blanco et al., PHYSICOCHEMICAL CHARACTERIZATION OF BONE TAINT IN SPANISH DRY-CURED HAMS, Journal of food protection, 60(6), 1997, pp. 667-672
SALMONELLA INCIDENCE ACID DISTRIBUTION OF SEROTYPES THROUGHOUT PROCESSING IN A SPANISH POULTRY SLAUGHTERHOUSE
Authors: CARRAMINANA JJ YANGUELA J BLANCO D ROTA C AGUSTIN AI ARINO A HERRERA A
Citation: Jj. Carraminana et al., SALMONELLA INCIDENCE ACID DISTRIBUTION OF SEROTYPES THROUGHOUT PROCESSING IN A SPANISH POULTRY SLAUGHTERHOUSE, Journal of food protection, 60(11), 1997, pp. 1312-1317
HIGH PREVALENCE OF MULTIPLE RESISTANCE TO ANTIBIOTICS IN 144 LISTERIAISOLATES FROM SPANISH DAIRY AND MEAT-PRODUCTS
Authors: ROTA C YANGUELA J BLANCO D CARRAMINANA JJ ARINO A HERRERA A
Citation: C. Rota et al., HIGH PREVALENCE OF MULTIPLE RESISTANCE TO ANTIBIOTICS IN 144 LISTERIAISOLATES FROM SPANISH DAIRY AND MEAT-PRODUCTS, Journal of food protection, 59(9), 1996, pp. 938-943
ORGANOCHLORINE PESTICIDE-RESIDUES IN TOTAL DIET SAMPLES FROM ARAGON (NORTHEASTERN SPAIN)
Authors: LAZARO R HERRERA A ARINO A CONCHELLO MP BAYARRI S
Citation: R. Lazaro et al., ORGANOCHLORINE PESTICIDE-RESIDUES IN TOTAL DIET SAMPLES FROM ARAGON (NORTHEASTERN SPAIN), Journal of agricultural and food chemistry, 44(9), 1996, pp. 2742-2747
ESTIMATES OF MEAN DAILY INTAKES OF PERSISTENT ORGANOCHLORINE PESTICIDES FROM SPANISH FATTY FOODSTUFFS
Authors: HERRERA A ARINO A CONCHELLO P LAZARO R BAYARRI S PEREZARQUILLUE C GARRIDO MD JODRAL M POZO R
Citation: A. Herrera et al., ESTIMATES OF MEAN DAILY INTAKES OF PERSISTENT ORGANOCHLORINE PESTICIDES FROM SPANISH FATTY FOODSTUFFS, Bulletin of environmental contamination and toxicology, 56(2), 1996, pp. 173-177
FRACTURE-MECHANICS AND SIZE EFFECT OF CONCRETE IN TENSION - DISCUSSION
Authors: GETTU R ARINO A KAZEMI MT
Citation: R. Gettu et al., FRACTURE-MECHANICS AND SIZE EFFECT OF CONCRETE IN TENSION - DISCUSSION, Journal of structural engineering, 121(1), 1995, pp. 151-153
PHYSICOCHEMICAL ATTRIBUTES AND POLLEN SPECTRUM OF SOME UNIFLORAL SPANISH HONEYS
Authors: PEREZARQUILLUE C CONCHELLO P ARINO A JUAN T HERRERA A
Citation: C. Perezarquillue et al., PHYSICOCHEMICAL ATTRIBUTES AND POLLEN SPECTRUM OF SOME UNIFLORAL SPANISH HONEYS, Food chemistry, 54(2), 1995, pp. 167-172
ON THE NATURE OF POPULATION EXTREMES
Authors: ARINO A PIMM SL
Citation: A. Arino et Sl. Pimm, ON THE NATURE OF POPULATION EXTREMES, Evolutionary ecology, 9(4), 1995, pp. 429-443
THE EFFECT OF COMMERCIAL PROCESSING ON INCURRED RESIDUES OF DDE IN MEAT-PRODUCTS
Authors: ARINO A LAZARO R CONCHELLO P BAYARRI S HERRERA A
Citation: A. Arino et al., THE EFFECT OF COMMERCIAL PROCESSING ON INCURRED RESIDUES OF DDE IN MEAT-PRODUCTS, Food additives and contaminants, 12(4), 1995, pp. 559-566
COMPARISON BETWEEN 2 TECHNIQUES OF FAT EX TRACTION IN FOODS PRIOR TO THE DETERMINATION OF CHLORINATED RESIDUES
Authors: LAZARO R BAYARRI S CONCHELLO P ARINO A HERRERA A
Citation: R. Lazaro et al., COMPARISON BETWEEN 2 TECHNIQUES OF FAT EX TRACTION IN FOODS PRIOR TO THE DETERMINATION OF CHLORINATED RESIDUES, Grasas y aceites, 46(1), 1995, pp. 35-38
QUALITY EVALUATION OF SPANISH ROSEMARY (ROSMARINUS-OFFICINALIS) HONEY
Authors: PEREZARQUILLUE C CONCHELLO P ARINO A JUAN T HERRERA A
Citation: C. Perezarquillue et al., QUALITY EVALUATION OF SPANISH ROSEMARY (ROSMARINUS-OFFICINALIS) HONEY, Food chemistry, 51(2), 1994, pp. 207-210
DDT, DDT METABOLITES, AND OTHER ORGANOCHLORINES AS AFFECTED BY THERMAL-PROCESSING IN 3 COMMERCIAL CUTS OF LAMB
Authors: BAYARRI S CONCHELLO P ARINO A LAZARO R HERRERA A
Citation: S. Bayarri et al., DDT, DDT METABOLITES, AND OTHER ORGANOCHLORINES AS AFFECTED BY THERMAL-PROCESSING IN 3 COMMERCIAL CUTS OF LAMB, Bulletin of environmental contamination and toxicology, 52(4), 1994, pp. 554-559
HEXACHLOROBENZENE AND HEXACHLOROCYCLOHEXANE RESIDUES IN PORK AS AFFECTED BY WEIGHT AND SEX
Authors: ARINO A HERRERA A CONCHELLO P LAZARO R
Citation: A. Arino et al., HEXACHLOROBENZENE AND HEXACHLOROCYCLOHEXANE RESIDUES IN PORK AS AFFECTED BY WEIGHT AND SEX, Bulletin of environmental contamination and toxicology, 51(5), 1993, pp. 647-650
EFFECT OF SEVERAL KITCHEN TREATMENTS ON HEXACHLOROCYCLOHEXANE RESIDUES IN OVINE MEAT
Authors: CONCHELLO MP HERRERA A ARINO A LAZARO R BAYARRI S
Citation: Mp. Conchello et al., EFFECT OF SEVERAL KITCHEN TREATMENTS ON HEXACHLOROCYCLOHEXANE RESIDUES IN OVINE MEAT, Bulletin of environmental contamination and toxicology, 51(4), 1993, pp. 612-618
EFFECT OF GRILLING, ROASTING, AND COOKING ON THE NATURAL HEXACHLOROBENZENE CONTENT OF OVINE MEAT
Authors: CONCHELLO MP HERRERA A ARINO A LAZARO R PEREZARQUILLUE MC
Citation: Mp. Conchello et al., EFFECT OF GRILLING, ROASTING, AND COOKING ON THE NATURAL HEXACHLOROBENZENE CONTENT OF OVINE MEAT, Bulletin of environmental contamination and toxicology, 50(6), 1993, pp. 828-833
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