11 results on '"Sánchez-García, Fini"'
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2. From marine to fork: Effects of different cooking methods on the composition of sea lettuce
3. Influence of irradiance, dissolved nutrients and salinity on the colour and nutritional characteristics of Gracilariopsis longissima (Rhodophyta)
4. The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation.
5. CREATING A SPACE FOR EARLY CAREER RESEARCHERS: EXPERIENCES FROM A CONGRESS OF YOUNG MARINE SCIENTISTS
6. Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines
7. Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods
8. Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties
9. Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties.
10. Air Exposure in Catshark (Scyliorhinus canicula) Modify Muscle Texture Properties: A Pilot Study
11. Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures.
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