Noemí Cobas García-rekin lankidetzan egindako argitalpenak (5)

2022

  1. Amino acid profile and protein quality related to canning and storage of swordfish packed in different filling media

    Journal of Food Composition and Analysis, Vol. 107

2021

  1. Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights

    International Journal of Gastronomy and Food Science, Vol. 25

  2. Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media

    Journal of Food Science, Vol. 86, Núm. 5, pp. 1704-1713

2020

  1. Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage

    Food Research International, Vol. 136

2018

  1. Motivación y enseñanza en tecnología de los alimentos: estrategia en una sesión práctica

    Nuevos desafíos en la enseñanza superior (Educación Editora), pp. 557-561