Authors: PASCUALALBERO MJ PEREZMUNUERA I LLUCH MA

Citation: Mj. Pascualalbero et al., COTYLEDON STRUCTURE OF RAW, SOAKED AND RO ASTED ALMOND (PRUNUS-AMYGDALUS L.), Food science and technology international, 4(3), 1998, pp. 189-197

Authors: ALVAREZPARRILLA E PUIG A LLUCH MA

Citation: E. Alvarezparrilla et al., PREPARATION AND CHEMICAL AND MICROSTRUCTU RAL CHARACTERIZATION OF SURIMI FROM HAKE (MERLUCCIUS-MERLUCCIUS) AND HORSE MACKEREL (TRACHURUS-TRACHURUS) - ENGLISH, SPANISH, Food science and technology international, 3(1), 1997, pp. 49-60