Zobrazeno 1 - 4
of 4
pro vyhledávání: '"C. M. Cabeza"'
Publikováno v:
Grasas y Aceites, Vol 64, Iss 3, Pp 250-263 (2013)
The analysis of volatile compounds by gas chromatography- mass spectrometry after extraction by purge and trap has been used to investigate the volatile compounds of fresh and marinated pork loin after E-beam treatmet as a function of packaging type
Externí odkaz:
https://doaj.org/article/51bd021e64544afab0eb232ad9c6ce03
Publikováno v:
Grasas y Aceites, Vol 64, Iss 1, Pp 7-14 (2013)
A study on the effect of E-beam (1 and 2 kGy) on the phospholipid classes of fresh and marinated pork loin stored at 4 °C and 8 °C under different atmospheres (air, vacuum and carbon dioxide enriched atmospheres) has been conducted. This is the fir
Externí odkaz:
https://doaj.org/article/55d5d0a9deb042a999e70648b7e127ae
Autor:
Emerenciana Gallardo, I. García-Márquez, C. M. Cabeza, Manuel León-Camacho, Mónica Narváez-Rivas
Publikováno v:
Grasas y Aceites, Vol 64, Iss 3, Pp 250-263 (2013)
Grasas y Aceites; Vol. 64 No. 3 (2013); 250-263
Grasas y Aceites; Vol. 64 Núm. 3 (2013); 250-263
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 64 No. 3 (2013); 250-263
Grasas y Aceites; Vol. 64 Núm. 3 (2013); 250-263
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
The analysis of volatile compounds by gas chromatography- mass spectrometry after extraction by purge and trap has been used to investigate the volatile compounds of fresh and marinated pork loin after E-beam treatmet as a function of packaging type
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07341dde0f7b5f423ddc67f0e29da90a
https://doi.org/10.3989/gya.131412
https://doi.org/10.3989/gya.131412
Autor:
Manuel León-Camacho, Mónica Narváez-Rivas, C. M. Cabeza, I. García-Márquez, Emerenciana Gallardo
Publikováno v:
Grasas y Aceites, Vol 64, Iss 1, Pp 7-14 (2013)
Grasas y Aceites; Vol. 64 No. 1 (2013); 7-14
Grasas y Aceites; Vol. 64 Núm. 1 (2013); 7-14
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 64 No. 1 (2013); 7-14
Grasas y Aceites; Vol. 64 Núm. 1 (2013); 7-14
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
A study on the effect of E-beam (1 and 2 kGy) on the phospholipid classes of fresh and marinated pork loin stored at 4 °C and 8 °C under different atmospheres (air, vacuum and carbon dioxide enriched atmospheres) has been conducted. This is the fir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eba14f876235e378af1097d35349a29f
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1401
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1401