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Results: 1-6 |
Results: 6

Authors: Ruiz, AG Nunez, MD Cabezudo, MD
Citation: Ag. Ruiz et al., Evaluation of enzymatic activities of microorganisms isolated from Spanishdry-cured hams during the commercial shelf-life, SCI ALIMENT, 21(2), 2001, pp. 161-175

Authors: Perez-Coello, MS Gonzalez-Vinas, MA Garcia-Romero, E Cabezudo, MD Sanz, J
Citation: Ms. Perez-coello et al., Chemical and sensory changes in white wines fermented in the presence of oak chips, INT J FOOD, 35(1), 2000, pp. 23-32

Authors: Perez-Coello, MS Sanchez, MA Garcia, E Gonzalez-Vinas, MA Sanz, J Cabezudo, MD
Citation: Ms. Perez-coello et al., Fermentation of white wines in the presence of wood chips of American and French oak, J AGR FOOD, 48(3), 2000, pp. 885-889

Authors: Perez-Coello, MS Martin-Alvarez, PJ Cabezudo, MD
Citation: Ms. Perez-coello et al., Prediction of the storage time in bottles of Spanish white wines using multivariate statistical analysis, Z LEBENSM U, 208(5-6), 1999, pp. 408-412

Authors: Garcia-Romero, E Perez-Coello, M Cabezudo, MD Sanchez-Munoz, G Martin-Alvarez, PJ
Citation: E. Garcia-romero et al., Fruity flavor increase of Spanish Airen white wines made by brief fermentation skin contact, FOOD SC TEC, 5(2), 1999, pp. 149-157

Authors: Perez-Coello, MS Sanz, J Cabezudo, MD
Citation: Ms. Perez-coello et al., Determination of volatile compounds in hydroalcoholic extracts of French and American oak weed, AM J ENOL V, 50(2), 1999, pp. 162-165
Risultati: 1-6 |