Publicacións en colaboración con investigadores/as de Universidad Nacional Autónoma de México (3)

1998

  1. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

    European Food Research and Technology, Vol. 206, Núm. 5, pp. 311-322

  2. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 5, pp. 311-322

  3. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, Vol. 206, Núm. 5, pp. 311-322