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Results:
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Results: 9
Washing effect on the quality index method (QIM) developed for raw gilthead seabream (Sparus aurata)
Authors:
Huidobro, A
Pastor, A
Lopez-Caballero, ME
Tejada, M
Citation: A. Huidobro et al., Washing effect on the quality index method (QIM) developed for raw gilthead seabream (Sparus aurata), EUR FOOD RE, 212(4), 2001, pp. 408-412
Authors:
Huidobro, A
Pastor, A
Tejada, M
Citation: A. Huidobro et al., Adenosine triphosphate and derivatives as freshness indicators of giltheadsea bream (Sparus aurata), FOOD SC TEC, 7(1), 2001, pp. 23-30
Authors:
Tejada, M
Dobao, MM
Benitez, C
Gonzalez, JL
Citation: M. Tejada et al., Study of composting of cotton residues, BIORES TECH, 79(2), 2001, pp. 199-202
Authors:
Huidobro, A
Pastor, A
Tejada, M
Citation: A. Huidobro et al., Quality index method developed for raw gilthead seabream (Sparus aurata), J FOOD SCI, 65(7), 2000, pp. 1202-1205
Authors:
Torrejon, P
del Mazo, ML
Tejada, M
Careche, M
Citation: P. Torrejon et al., Aggregation of minced hake during frozen storage, EUR FOOD RE, 209(3-4), 1999, pp. 209-214
Authors:
Alvarez, C
Huidobro, A
Tejada, M
Vazquez, I
De Miguel, E
de Segura, IAG
Citation: C. Alvarez et al., Consequences of frozen storage for nutritional value of hake, FOOD SC TEC, 5(6), 1999, pp. 493-499
Authors:
Alvarez, C
Couso, I
Tejada, M
Citation: C. Alvarez et al., Microstructure of suwari and kamaboko sardine surimi gels, J SCI FOOD, 79(6), 1999, pp. 839-844
Authors:
Alvarez, C
Couso, I
Tejada, M
Citation: C. Alvarez et al., Thermal gel degradation (modori) in sardine surimi gels, J FOOD SCI, 64(4), 1999, pp. 633-637
Authors:
del Mazo, ML
Torrejon, P
Careche, M
Tejada, M
Citation: Ml. Del Mazo et al., Characteristics of the salt-soluble fraction of hake (Merluccius merluccius) fillets stored at -20 and -30 degrees C, J AGR FOOD, 47(4), 1999, pp. 1372-1377
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