María Concepción
Cid Canda
Catedrática de Universidad
Universidad del País Vasco/Euskal Herriko Unibertsitatea
Lejona, EspañaPublicacións en colaboración con investigadores/as de Universidad del País Vasco/Euskal Herriko Unibertsitatea (6)
2013
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Effect of ultra high temperature (UHT) treatment on coffee brew stability
Food Research International, Vol. 50, Núm. 2, pp. 682-690
1997
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Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes
Meat Science, Vol. 46, Núm. 3, pp. 277-284
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Properties of spray-dried and freeze-dried faba bean protein concentrates
International Journal of Food Science and Technology, Vol. 32, Núm. 6, pp. 439-443
1996
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Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process
Meat Science, Vol. 44, Núm. 4, pp. 227-234
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Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus
Meat Science, Vol. 43, Núm. 3-4, pp. 225-234
1995
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Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process
Meat Science, Vol. 40, Núm. 1, pp. 45-53