Tecnología de los Alimentos
TECNOFOOD
University of Copenhagen
Copenhague, DinamarcaPublicaciones en colaboración con investigadores/as de University of Copenhagen (2)
2016
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Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage
Food and Bioprocess Technology, Vol. 9, Núm. 3, pp. 532-542
2011
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Understanding and monitoring pathogen behaviour in the food chain
Food Chain Integrity: A Holistic Approach to Food Traceability, Safety, Quality and Authenticity (Elsevier Ltd.), pp. 73-87