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M C Añón

Showing results (1-10 of 28) with videos related to

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Meat Science|November 8, 2011
Freezing rate effects on the drip loss of frozen beefM C Añón, A Calvelo
Phytochemistry|May 16, 2009
ACE inhibitory tetrapeptides from Amaranthus hypochondriacus 11S globulinB Vecchi, M C Añón
Meat Science|November 8, 2011
Basis for a method of characterization for quick frozen beefR H Mascheroni, M C Añón, A Calvelo
Journal of Virology|September 1, 1978
Bacteriophage SPO1 development: defects in a gene 31 mutantA N Sarachu, M C Añón, O Grau
Meat Science|November 8, 2011
Rate of freezing effect on the colour of frozen beef liverN E Zaritzky, M C Añón, A Calvelo
Journal of Agricultural and Food Chemistry|December 20, 1999
Heat-induced phenomena in soy protein suspensions. Rheometric data and theoretical interpretationC L Berli, J A Deiber, M C Añón
Journal of Agricultural and Food Chemistry|August 24, 2000
Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolatesJ R Wagner, D A Sorgentini, M C Añón
Journal of Agricultural and Food Chemistry|March 23, 2001
Effect of freezing and frozen storage of doughs on bread qualityP D Ribotta, A E León, M C Añón
Journal of Agricultural and Food Chemistry|December 20, 1999
Role of disulfide bonds upon the structural stability of an amaranth globulinO F Castellani, E N Martínez, M C Añón
Journal of Agricultural and Food Chemistry|October 16, 2001
Relationships between different hydration properties of commercial and laboratory soybean isolatesM C Añón, D A Sorgentini, J R Wagner
Pageof 3

Showing results (1-10 of 28) with videos related to

Sort By:
Pageof 3
Meat Science|November 8, 2011
Freezing rate effects on the drip loss of frozen beefM C Añón, A Calvelo
Phytochemistry|May 16, 2009
ACE inhibitory tetrapeptides from Amaranthus hypochondriacus 11S globulinB Vecchi, M C Añón
Meat Science|November 8, 2011
Basis for a method of characterization for quick frozen beefR H Mascheroni, M C Añón, A Calvelo
Journal of Virology|September 1, 1978
Bacteriophage SPO1 development: defects in a gene 31 mutantA N Sarachu, M C Añón, O Grau
Meat Science|November 8, 2011
Rate of freezing effect on the colour of frozen beef liverN E Zaritzky, M C Añón, A Calvelo
Journal of Agricultural and Food Chemistry|December 20, 1999
Heat-induced phenomena in soy protein suspensions. Rheometric data and theoretical interpretationC L Berli, J A Deiber, M C Añón
Journal of Agricultural and Food Chemistry|August 24, 2000
Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolatesJ R Wagner, D A Sorgentini, M C Añón
Journal of Agricultural and Food Chemistry|March 23, 2001
Effect of freezing and frozen storage of doughs on bread qualityP D Ribotta, A E León, M C Añón
Journal of Agricultural and Food Chemistry|December 20, 1999
Role of disulfide bonds upon the structural stability of an amaranth globulinO F Castellani, E N Martínez, M C Añón
Journal of Agricultural and Food Chemistry|October 16, 2001
Relationships between different hydration properties of commercial and laboratory soybean isolatesM C Añón, D A Sorgentini, J R Wagner
Pageof 3