AAAAAA
Results:
1-19
|
Results: 19
Authors:
COUSO I
ALVAREZ C
SOLAS MT
BARBA C
TEJADA M
Citation: I. Couso et al., MORPHOLOGY OF STARCH IN SURIMI GELS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(1), 1998, pp. 38-43
Authors:
HUIDOBRO A
ALVAREZ C
TEJADA M
Citation: A. Huidobro et al., HAKE MUSCLE ALTERED BY FROZEN STORAGE AS AFFECTED BY ADDED INGREDIENTS, Journal of food science, 63(4), 1998, pp. 638-643
Authors:
HUIDOBRO A
MOHAMED GF
TEJADA M
Citation: A. Huidobro et al., AGGREGATION OF MYOFIBRILLAR PROTEINS IN HAKE, SARDINE, AND MIXED MINCES DURING FROZEN STORAGE, Journal of agricultural and food chemistry, 46(7), 1998, pp. 2601-2608
Authors:
CARECHE M
DELMAZO ML
TORREJON P
TEJADA M
Citation: M. Careche et al., IMPORTANCE OF FROZEN STORAGE-TEMPERATURE IN THE TYPE OF AGGREGATION OF MYOFIBRILLAR PROTEINS IN COD (GADUS-MORHUA) FILLETS, Journal of agricultural and food chemistry, 46(4), 1998, pp. 1539-1546
Authors:
JOLY A
HUIDOBRO A
TEJADA M
Citation: A. Joly et al., INFLUENCE OF LIPIDS ON DIMETHYLAMINE FORMATION IN MODEL SYSTEMS OF HAKE (MERLUCCIUS-MERLUCCIUS) KIDNEY DURING FROZEN STORAGE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(1), 1997, pp. 14-18
Authors:
ALVAREZ C
COUSO I
SOLAS M
TEJADA M
Citation: C. Alvarez et al., WAXY CORN STARCH AFFECTING TEXTURE AND ULTRASTRUCTURE OF SARDINE SURIMI GELS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(2), 1997, pp. 121-128
Authors:
ESPEJO JA
TEJADA M
BENITEZ C
GONZALEZ JL
Citation: Ja. Espejo et al., CHANGES IN PH AND THE ORGANIC-MATTER AND PHOSPHORUS CONTENTS OF ASPARAGUS CULTIVATED SOILS PRODUCED BY PHOSPHORUS FERTILIZATION, Journal of plant nutrition, 20(11), 1997, pp. 1465-1478
Authors:
GRONDONA I
HERMOSA R
TEJADA M
GOMIS MD
MATEOS PF
BRIDGE PD
MONTE E
GARCIAACHA I
Citation: I. Grondona et al., PHYSIOLOGICAL AND BIOCHEMICAL-CHARACTERIZATION OF TRICHODERMA-HARZIANUM, A BIOLOGICAL-CONTROL AGENT AGAINST SOILBORN FUNGAL PLANT-PATHOGENS, Applied and environmental microbiology, 63(8), 1997, pp. 3189-3198
Authors:
ALVAREZ C
TEJADA M
Citation: C. Alvarez et M. Tejada, INFLUENCE OF TEXTURE OF SUWARI GELS ON KAMABOKO GELS MADE FROM SARDINE (SARDINA-PILCHARDUS) SURIMI, Journal of the Science of Food and Agriculture, 75(4), 1997, pp. 472-480
Authors:
TEJADA M
CARECHE M
TORREJON P
DELMAZO ML
SOLAS MT
GARCIA ML
BARBA C
Citation: M. Tejada et al., PROTEIN EXTRACTS AND AGGREGATES FORMING IN MINCED COD (GADUS-MORHUA) DURING FROZEN STORAGE, Journal of agricultural and food chemistry, 44(10), 1996, pp. 3308-3314
Authors:
TEJADA M
ALVAREZ C
MARTIN O
BARBOSACANOVAS GV
Citation: M. Tejada et al., INFLUENCE OF THERMAL-TREATMENT AND MOISTU RE-CONTENT IN THE QUALITY OF TILAPIA SURIMI GELS, Revista espanola de ciencia y tecnologia de alimentos, 35(3), 1995, pp. 297-312
Authors:
HUIDOBRO A
TEJADA M
Citation: A. Huidobro et M. Tejada, ALTERATION OF THE ELECTROPHORETIC PATTERN OF MYOFIBRILLAR PROTEINS INFISH MINCE DURING FROZEN STORAGE, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 200(4), 1995, pp. 247-251
Authors:
ALVAREZ C
COUSO I
TEJADA M
Citation: C. Alvarez et al., SARDINE SURIMI GELS AS AFFECTED BY SALT CONCENTRATION, BLENDING, HEAT-TREATMENT AND MOISTURE, Journal of food science, 60(3), 1995, pp. 622-626
Authors:
CARECHE M
ALVAREZ C
TEJADA M
Citation: M. Careche et al., SUWARI AND KAMABOKO SARDINE GELS - EFFECT OF HEAT-TREATMENT ON SOLUBILITY OF NETWORKS, Journal of agricultural and food chemistry, 43(4), 1995, pp. 1002-1010
Authors:
TEJADA M
Citation: M. Tejada, GELATION OF MYOFIBRILLAR FISH PROTEINS, Revista espanola de ciencia y tecnologia de alimentos, 34(3), 1994, pp. 257-273
Authors:
DELMAZO ML
HUIDOBRO A
TORREJON P
TEJADA M
CARECHE M
Citation: Ml. Delmazo et al., ROLE OF FORMALDEHYDE IN FORMATION OF NATURAL ACTOMYOSIN AGGREGATES INHAKE DURING FROZEN STORAGE, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(6), 1994, pp. 459-464
Authors:
CARECHE M
TEJADA M
Citation: M. Careche et M. Tejada, HAKE NATURAL ACTOMYOSIN INTERACTION WITH FREE FATTY-ACIDS DURING FROZEN STORAGE, Journal of the Science of Food and Agriculture, 64(4), 1994, pp. 501-507
Authors:
HUIDOBRO A
TEJADA M
Citation: A. Huidobro et M. Tejada, HYDRATING PROPERTIES OF FISH MUSCLE, Revista espanola de ciencia y tecnologia de alimentos, 33(4), 1993, pp. 365-381
Authors:
HUIDOBRO A
TEJADA M
Citation: A. Huidobro et M. Tejada, EMULSIFYING CAPACITY OF FISH MINCE FROM SEVERAL SPECIES DURING FROZENSTORAGE, Journal of the Science of Food and Agriculture, 61(3), 1993, pp. 333-338
Risultati:
1-19
|