Olaia Martínez González-rekin lankidetzan egindako argitalpenak (3)

2007

  1. Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings

    Food Chemistry, Vol. 100, Núm. 2, pp. 498-503

2006

  1. Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods

    Food Control, Vol. 17, Núm. 7, pp. 511-515

2004

  1. Texture profile analysis of meat products treated with commercial liquid smoke flavourings

    Food Control, Vol. 15, Núm. 6, pp. 457-461