Rodrigo Martínez Velasco-rekin lankidetzan egindako argitalpenak (6)

2014

  1. Pervaporation investigation of recovery of volatile compounds from brown crab boiling juice

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 20, Núm. 7, pp. 511-526

2010

  1. Effect of high hydrostatic pressure on volatile profile of cooked turkey breast meat

    Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

  2. Volatile compounds in supercritical carbon dioxide extracts of brown crab (Cancer Pagurus) processing by-product

    Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods