MARÍA DEL CAMINO
GARCÍA FERNÁNDEZ
Catedrático de Universidad
![Foto de María Cruz](/img/nophoto.png)
María Cruz
García Linares
Publicaciones en las que colabora con María Cruz García Linares (15)
2006
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Microbiological and nutritional quality of extended shelf life refrigerated pasteurized fish.
Sciences des Aliments, Vol. 26, Núm. 2, pp. 142-150
2005
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Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method.
Food Control, Vol. 16, Núm. 1, pp. 77-85
2004
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Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method
Food Microbiology, Vol. 21, Núm. 2, pp. 193-201
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Extended shelf life refrigerated pasteurized foods: Microbiological quality and safety.
Buletin USAMV-CN, Vol. 60, pp. 476
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Microbiological and nutritional quality of sous vide or traditionally processed fish: influence of fat content.
Journal of Food Quality, Vol. 27, Núm. 5, pp. 371-387
2003
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Characterization of Bacillus spp associated with vacuum cooked salmon.
Annals of Nutrition and Metabolism, Vol. 47, pp. 604
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Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions
Food Chemistry, Vol. 83, Núm. 3, pp. 349-356
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Daily intake of macronutrients in a group of institutionalized elderly people in León. Spain
Nutricion Hospitalaria, Vol. 18, Núm. 2, pp. 87-90
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Deep-frying of chicken meat and chicken-based products. Changes in the proximate and fatty acid compositions
Italian Journal of Food Science, Vol. 15, Núm. 2, pp. 225-239
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Evaluación dietética y parámetros bioquímicos de minerales en un colectivo de ancianos de la provincia de León (España)
Nutricion Hospitalaria, Vol. 18, Núm. 1, pp. 39-45
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Grilling of sardine fillets. Effects of frozen and thawed modality on their protein quality
LWT - Food Science and Technology, Vol. 36, Núm. 8, pp. 763-769
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Iron, folate and vitamins B12 & C dietary intake of an elderly institutionalized population in León, Spain
Nutricion Hospitalaria, Vol. 18, Núm. 4, pp. 222-225
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Lipoprotein profile in elderly persons from northwestern Spain consuming the Atlantic diet, a variant of the Mediterranean diet
Nutrition Research, Vol. 23, Núm. 12, pp. 1607-1618
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Sporeforming bacteria in trout processed by the sous vide method.
Annals of Nutrition and Metabolism, Vol. 47, pp. 604
2002
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Valoración antropométrica e ingesta de vitaminas de un grupo de ancianos institucionalizados de la provincia de León (España)
Nutricion Hospitalaria, Vol. 17, Núm. 6, pp. 290-295