MARÍA LUISA PÉREZ RODRÍGUEZ-rekin lankidetzan egindako argitalpenak (9)

2023

  1. Contenidos audiovisuales para la mejora en el aprendizaje virtual

    II Jornada «Aprendizaje Eficaz con TIC en la UCM» (Ediciones Complutense), pp. 203-216

2020

  1. STUDENT PERCEPTION OF AN ACTIVITY BASED ON ESCAPE ROOMS FOR LEARNING AT UNIVERSITY

    Proceedings of ADVED 2020- 6th International Conference on Advances in Education

  2. STUDENTS PERCEIVE THE GAMIFICATION THROUGH ACTIVITIES BASED ON ESCAPE ROOMS VERY POSITIVELY FOR LEARNING AT UNIVERSITY

    IJAEDU- International E-Journal of Advances in Education, Vol. 6, Núm. 18, pp. 281-286

1998

  1. Effect of adding smoke flavouring to frankfurters on nitrite and nitrate levels

    Food Chemistry, Vol. 62, Núm. 2, pp. 201-205

1997

  1. Contenido mineral en espinacas congeladas y cocidas. I. Muestras comerciales

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 286, pp. 103-107

  2. Contenido mineral en espinacas congeladas y cocidas. I. Muestras experimentales

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 286, pp. 109-114

  3. Residual nitrite and nitrate levels of frankfurters along with their shelf‐life

    Food Additives and Contaminants, Vol. 14, Núm. 8, pp. 803-808

1996

  1. Monitoring nitrite and nitrate residues in frankfurters during processing and storage

    Meat Science, Vol. 44, Núm. 1-2, pp. 65-73

1995

  1. Effect of cooking on nitrate in dehydrated soups

    International Journal of Food Science & Technology, Vol. 30, Núm. 1, pp. 45-48