Authors: PRESTAMO G FUSTER C RISUENO MC

Citation: G. Prestamo et al., EFFECTS OF BLANCHING AND FREEZING ON THE STRUCTURE OF CARROTS CELLS AND THEIR IMPLICATIONS FOR FOOD-PROCESSING, Journal of the Science of Food and Agriculture, 77(2), 1998, pp. 223-229

Authors: PRESTAMO G ARROYO G

Citation: G. Prestamo et G. Arroyo, HIGH HYDROSTATIC-PRESSURE EFFECTS ON VEGETABLE STRUCTURE, Journal of food science, 63(5), 1998, pp. 878-881

Authors: ARROYO G SANZ PD PRESTAMO G

Citation: G. Arroyo et al., EFFECT OF HIGH-PRESSURE ON THE REDUCTION OF MICROBIAL-POPULATIONS IN VEGETABLES, Journal of applied microbiology, 82(6), 1997, pp. 735-742

Authors: PRESTAMO G

Citation: G. Prestamo, ACTINIDIN IN KIWIFRUIT CULTIVARS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 200(1), 1995, pp. 64-66

Authors: FUSTER C PRESTAMO G CANO MP

Citation: C. Fuster et al., DRIP LOSS, PEROXIDASE AND SENSORY CHANGES IN KIWI FRUIT SLICES DURINGFROZEN STORAGE, Journal of the Science of Food and Agriculture, 64(1), 1994, pp. 23-29

Authors: MCKEON TA LYMAN ML PRESTAMO G LIAO G

Citation: Ta. Mckeon et al., CALMODULIN ISOFORMS FROM TOMATO FRUIT, Plant physiology, 102(1), 1993, pp. 115-115