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Conference
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Functional compounds from citrus by-products: application to meat, fish and dairy products
Physical, chemical and sensory properties of bologna sausages added with orange fibre and oregano essential oil
Physical and chemical properties of cooked meat products added with orange juice wastewater and thyme essential oil
INTERNATIONAL FUNCTIONAL FOODS CONFERENCE
Effect of orange fiber on the colour and heme iron content of paté elaborated with dark muscle (sangacho) of bluefin tuna (Thunnus thynnus)
RDF description of INTERNATIONAL FUNCTIONAL FOODS CONFERENCE - http://research.umh.es/vivo/pub/congreso/69291