Authors: GOMEZGUILLEN MC DECASTRO MAM MONTERO P

Citation: Mc. Gomezguillen et al., RHEOLOGICAL AND MICROSTRUCTURAL CHANGES IN GELS MADE FROM HIGH AND LOW-QUALITY SARDINE MINCE WITH ADDED EGG-WHITE DURING FROZEN STORAGE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(6), 1997, pp. 419-428

Authors: DECASTRO MAM GOMEZGUILLEN MC MONTERO P

Citation: Mam. Decastro et al., INFLUENCE OF FROZEN STORAGE ON TEXTURAL PROPERTIES OF SARDINE (SARDINA-PILCHARDUS) MINCE GELS, Food chemistry, 60(1), 1997, pp. 85-93

Authors: MONTERO P DECASTRO MAM SOLAS MT GOMEZGUILLEN MC

Citation: P. Montero et al., TEXTURAL AND MICROSTRUCTURAL CHANGES IN FROZEN STORED SARDINE MINCE GELS, Journal of food science, 62(4), 1997, pp. 838-842

Authors: BORDERIAS J MONTERO P DECASTRO MAM

Citation: J. Borderias et al., GELLING OF HAKE (MERLUCCIUS-AUSTRALIS) SA WDUST, Food science and technology international, 2(5), 1996, pp. 293-299

Authors: DECASTRO MAM MARTINHERNANDEZ MC

Citation: Mam. Decastro et Mc. Martinhernandez, DETERMINATION OF AMINOPEPTIDASE ACTIVITY IN CHEESE, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(1), 1994, pp. 20-23