MARIA DOLORES GUILLEN LOREN-rekin lankidetzan egindako argitalpenak (9)

2012

  1. Physicochemical, sensorial and textural characteristics of liquid-smoked salmon (Salmo salar) as affected by salting treatment and sugar addition

    International Journal of Food Science and Technology, Vol. 47, Núm. 5, pp. 1086-1096

2011

  1. Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring

    Agricultural and Food Science, Vol. 20, Núm. 3, pp. 217-227

2010

  1. Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring

    LWT - Food Science and Technology, Vol. 43, Núm. 6, pp. 910-918

2008

  1. Textual and physicochemical characteristics of salmon ("Salmo salar") treated by different smoking processes

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 399, pp. 92-97

2007

  1. Sensorial and physicochemical characteristics of salmon ("Salmo salar") treated by different smoking processes during storage

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 13, Núm. 6, pp. 477-484

  2. 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. Evaluation of textual changes in frankfurters treated with commercial liquid smoke flavourings

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 353, pp. 89-92

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

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