Browsing by Author aaa53b85-7919-410c-848c-7e3bcbe1307d
Showing results 1 to 3 of 3
Issue Date | Title | Author(s) |
2014 | Changes in chemical composition of frozen coated fish products during deep-frying | Pérez Palacios, María Trinidad; Petisca, Catarina; Casal, Susana; Ferreira, Isabel; Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos |
2012-07 | Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content | Pérez Palacios, María Trinidad; Ruiz Carrascal, Jorge; Ferreira, Isabel; Petisca, Catarina; Antequera Rojas, María Teresa; Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos |
2012-12 | Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology | Pérez Palacios, María Trinidad; Petisca, Catarina; Melo, Armindo; Ferreira, Isabel; Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos |