2008
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Anualidad
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Event
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Entity
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Process
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Conference
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Occurrent
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RDF description of INTERNATIONAL FUNCTIONAL FOODS CONFERENCE - http://research.umh.es/vivo/pub/congreso/69291
type: Document
rights: termsOfUse
date: 2026-08-03T05:21:38
publisher: INTERNATIONAL FUNCTIONAL FOODS CONFERENCE

INTERNATIONAL FUNCTIONAL FOODS CONFERENCE
type: 2008
RO_0002234: Functional compounds from citrus by-products: application to meat, fish and dairy products
RO_0001025: Porto
geographic focus: international
most specific type: Conference
type: Occurrent
type: Thing
most specific type: 2008
type: Process
date time interval: 69291 date
type: Conference
RO_0002234: Physical, chemical and sensory properties of bologna sausages added with orange fibre and oregano essential oil
type: Anualidad
type: Entity
type: Event
RO_0002234: Physical and chemical properties of cooked meat products added with orange juice wastewater and thyme essential oil
RO_0002234: Effect of orange fiber on the colour and heme iron content of paté elaborated with dark muscle (sangacho) of bluefin tuna (Thunnus thynnus)

Functional compounds from citrus by-products: application to meat, fish and dairy products
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type: Conference
RO_0002353: INTERNATIONAL FUNCTIONAL FOODS CONFERENCE
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Porto
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RO_0001015: INTERNATIONAL FUNCTIONAL FOODS CONFERENCE

Physical, chemical and sensory properties of bologna sausages added with orange fibre and oregano essential oil
type: ConferencePoster
type: Entity
type: Anualidad
RO_0002353: INTERNATIONAL FUNCTIONAL FOODS CONFERENCE
type: Conference
type: Document
type: 2008
type: IAO_0000030
type: Thing
type: BFO_0000002
type: BFO_0000031

Physical and chemical properties of cooked meat products added with orange juice wastewater and thyme essential oil
type: Anualidad
type: BFO_0000002
type: BFO_0000031
type: Conference
type: IAO_0000030
type: ConferencePoster
type: Entity
RO_0002353: INTERNATIONAL FUNCTIONAL FOODS CONFERENCE
type: Thing
type: Document
type: 2008

Effect of orange fiber on the colour and heme iron content of paté elaborated with dark muscle (sangacho) of bluefin tuna (Thunnus thynnus)
type: Document
type: ConferencePoster
type: BFO_0000002
type: Thing
type: 2008
type: Anualidad
type: Conference
type: Entity
RO_0002353: INTERNATIONAL FUNCTIONAL FOODS CONFERENCE
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