검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment Rizo A, Fuentes A, Fernandez-Segovia I, Barat JM Journal of Food Engineering, 211, 22, 2017 |
| 2 |
Smoke-flavoured cod obtained by a new method using water vapour permeable bags Rizo A, Fuentes A, Fernandez-Segovia I, Barat JM Journal of Food Engineering, 179, 19, 2016 |
| 3 |
A novel process for obtaining smoke-flavoured salmon using water vapour permeable bags Rizo A, Manes V, Fuentes A, Fernandez-Segovia I, Barat JM Journal of Food Engineering, 149, 44, 2015 |