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Vista previa | Fecha de publicación | Título | Autor(es) | Acceso |
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feb-2020 | Persimmon fours as functional ingredients in spaghetti: chemical, physico‑chemical and cooking quality | |||
jul-2023 | Quality Characteristics of Fresh Date Palm Fruits of “Medjoul” and “Confitera” cv. from the Southeast of Spain (Elche Palm Grove) | |||
ago-2020 | Quality of Chicken Fat by-Products: Lipid Profile and Colour Properties | Peña Saldarriaga, Lina María; Fernández-López, Juana; Pérez-Alvarez, José Angel | ||
abr-2020 | Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts | Peña-Saldarriaga, Lina María; Pérez-Alvarez, José Angel; Fernández-López, Juana | ||
dic-2020 | Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends |