Skip to content
Metabuscador Bibliografico
Metabuscador CNEA
All Fields
Title
Author
Subject
Call Number
ISBN/ISSN
Tag
Find
Advanced
Channels
Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
Search for more channels:
Similar Items: Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
Channel Options
View Record
Explore related channels
Quick Look
Sensory acceptability of squid rings gamma irradiated for shelf-life extension
Quick Look
Lipid analysis.
Quick Look
Análisis sensorial de manzanas irradiadas. Parte ll: análisis sensorial
Quick Look
Advances in lipid methodology - one.
Quick Look
Percepción sensorial en niños autistas.
Quick Look
Textures and microstructures
Quick Look
The science of color.
Quick Look
An introduction to color.
Quick Look
Color metallography.
Quick Look
Marine corrosion
Quick Look
Marine pullution.
Quick Look
Una mirada a las radiaciones ionizantes y la seguridad alimentaria
Quick Look
Texture of crystalline solids
Quick Look
Statistical properties of color matching functions
Quick Look
Modelling of marine systems
Quick Look
Hihg performance liquid chromatography and lipids: a practical guide.
Quick Look
Marine radioecology : the cycling of artificial radionuclides through marine food chains Radioécologie marine : cycle des radioculeides artificiels dans les chaines alimentaires marines
Quick Look
Recrystallization, grain growth and textures : papers.
Quick Look
Acceptance, control of and trade in irradiated food.
Quick Look
Acceptance, control of and trade in irradiated food
Quick Look
The Effects of Ascorbic Acid on Lipid Oxidation during the Processing of Mytilus edulis chilensis in the Beagle Channel (Tierra del Fuego)
Quick Look
El color de las estrellas
Quick Look
Impacts of radionuclide releases into the marine environmental.
Quick Look
Global marine radioactivity database [GLOMARD].
Load more items
Author: Tomac, Alejandra
Add more channels like this
Toggle additional channel list for Author: Tomac, Alejandra
Author: Narvaiz, Patricia
Author: Yeannes, Maria Isabel
Channel Options
Show items as search results
Explore related channels
Quick Look
Tecnología de radiación ionizante para extender la vida útil de pescado magro fresco
Quick Look
Sensory acceptability of squid rings gamma irradiated for shelf-life extension
Quick Look
Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
Load more items
Author: Cova, Maria Constanza
Add more channels like this
Toggle additional channel list for Author: Cova, Maria Constanza
Author: Narvaiz, Patricia
Author: Yeannes, Maria Isabel
Channel Options
Show items as search results
Explore related channels
Quick Look
Tecnología de radiación ionizante para extender la vida útil de pescado magro fresco
Quick Look
Sensory acceptability of squid rings gamma irradiated for shelf-life extension
Quick Look
Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets
Load more items
View Record
Prev
Explore related channels
Next