Universidade de Santiago de Compostela-ko ikertzaileekin lankidetzan egindako argitalpenak (8)

2002

  1. Development of a sensory profile for the specific denomination “Galician potato”

    Food Quality and Preference, Vol. 13, Núm. 2, pp. 99-106

  2. Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage

    Journal of the Science of Food and Agriculture, Vol. 82, Núm. 3, pp. 273-279

  3. Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres

    Meat Science, Vol. 62, Núm. 1, pp. 67-71

  4. Surimi-derived elver substitutes: Microscopic appearance and physicochemical and sensory properties

    Journal of Food Science, Vol. 67, Núm. 1, pp. 351-355

1998

  1. Colour changes during manufacture of Galician chorizo sausage

    European Food Research and Technology, Vol. 207, Núm. 1, pp. 18-21

  2. Colour changes during manufacture of Galician chorizo sausage

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 207, Núm. 1, pp. 18-21

  3. Sensory and physicochemical changes occurring during storage of Galician chorizo in oil

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 5, pp. 308-310

  4. Sensory and physicochemical changes occurring during storage of Galician chorizo in oil

    European Food Research and Technology, Vol. 206, Núm. 5, pp. 308-310