Publications in collaboration with researchers from Instituto de Ciencia y Tecnología de Alimentos y Nutrición (10)


  1. Antimicrobial activity of composite edible films based on fish gelatin and chitosan incorporated with clove essential oil

    Journal of Aquatic Food Product Technology, Vol. 18, Núm. 1-2, pp. 46-52

  2. High pressure technology as a tool to obtain high quality carpaccio and carpaccio-like products from fish

    Innovative Food Science and Emerging Technologies, Vol. 10, Núm. 2, pp. 148-154