Francisco Javier Carballo García-rekin lankidetzan egindako argitalpenak (3)

2022

  1. Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

    Foods, Vol. 11, Núm. 8

  2. Proximate composition and amino acid profile of European eel skin: influence of body weight

    European Food Research and Technology, Vol. 248, Núm. 5, pp. 1437-1446

2021

  1. Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium

    Foods, Vol. 10, Núm. 4