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Perez-Mateos, M
Hurtado, JL
Montero, P
Fernandez-Martin, F
Citation: M. Perez-mateos et al., Interactions of kappa-carrageenan plus other hydrocolloids in fish myosystem gels, J FOOD SCI, 66(6), 2001, pp. 838-843
Authors:
Fernandez-Martin, F
Fernandez, P
Carballo, J
Jimenez-Colmenero, F
Citation: F. Fernandez-martin et al., DSC study on the influence of meat source, salt and fat levels, and processing parameters on batters pressurisation, EUR FOOD RE, 211(6), 2000, pp. 387-392
Authors:
Fernandez-Martin, F
Guerra, MA
Lopez, E
Solas, MT
Carballo, J
Jimenez-Colmenero, F
Citation: F. Fernandez-martin et al., Characteristics of pressurised pork meat batters as affected by addition of plasma proteins, apple fibre and potato starch, J SCI FOOD, 80(8), 2000, pp. 1230-1236
Authors:
Fernandez-Martin, F
Otero, L
Solas, MT
Sanz, PD
Citation: F. Fernandez-martin et al., Protein denaturation and structural damage during high-pressure-shift freezing of porcine and bovine muscle, J FOOD SCI, 65(6), 2000, pp. 1002-1008
Authors:
Cofrades, S
Guerra, MA
Carballo, J
Fernandez-Martin, F
Colmenero, FJ
Citation: S. Cofrades et al., Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level, J FOOD SCI, 65(2), 2000, pp. 281-287
Authors:
Cheda, JAR
Redondo, MI
Garcia, MV
de la Fuente, FLL
Fernandez-Martin, F
Westrum, EF
Citation: Jar. Cheda et al., A thermophysical study of the melting process in alkyl chain metal n-alkanoates: The thallium (I) series, J CHEM PHYS, 111(8), 1999, pp. 3590-3598