Consejo Superior de Investigaciones Científicas-ko ikertzaileekin lankidetzan egindako argitalpenak (7)

1997

  1. Characterization of edible oils and lard by fourier transform infrared spectroscopy. Relationships between composition and frequency of concrete bands in the fingerprint region

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 74, Núm. 10, pp. 1281-1286

  2. Characterization of the components of a salty smoke flavouring preparation

    Food Chemistry, Vol. 58, Núm. 1-2, pp. 97-102

  3. Infrared spectroscopy in the study of edible oils and fats

    Journal of the Science of Food and Agriculture, Vol. 75, Núm. 1, pp. 1-11

1996

  1. Characterisation of the essential oils of some cultivated aromatic plants of industrial interest

    Journal of the Science of Food and Agriculture, Vol. 70, Núm. 3, pp. 359-363

  2. Some changes in an aqueous liquid smoke flavouring during storage in polythene receptacles

    European Food Research and Technology, Vol. 202, Núm. 1, pp. 24-29

  3. Volatile components obtained from the leaves of Jasonia glutinosa

    Food Chemistry, Vol. 56, Núm. 2, pp. 155-158

  4. Volatile components of aqueous liquid smokes from Vitis vinifera L shoots and Fagus sylvatica L wood

    Journal of the Science of Food and Agriculture, Vol. 72, Núm. 1, pp. 104-110