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PreviewIssue DateTitleAuthor(s)Access
plants-09-01359.pdf.jpgOct-2020Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry
Fernández-López, Juana; Viuda-Martos, Manuel; Sayas-Barberá, Estrella; Navarro Rodríguez de Vera, Casilda; Lucas González, Raquel; Roldán-Verdú, Alba; Botella Martínez, Carmen María; Pérez-Alvarez, José Angel
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TFG Roldán Verdú, Alba.pdf.jpgJan-2018Efecto de la incorporación de harina de quinoa (Chenopodium quínoa W.) sobre las características y vida útil de hamburguesas de terneraRoldán Verdú, Alba
foods-09-00274-v2.pdf.jpgMar-2020Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage
Fernández-López, Juana; Lucas González, Raquel; Roldán-Verdú, Alba; Viuda-Martos, Manuel; Sayas-Barberá, Estrella; Ballester-Sánchez, Jaime; Haros, Claudia Monika; Pérez-Alvarez, José Angel
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TFG Ros Almela, Andrea.pdf.jpg2019Incorporación de chía a longanizas de cerdoRos Almela, Andrea
Showing results 1 to 4 of 4