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Publications by Héctor Fernandez
Sensory Quality of Milk Fat With Low Cholesterol Content Fractioned by Molecular Distillation
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
Related publications
Fat Content of Expressed Breast Milk: A Case for Quality Control.
BMJ
Comparing the Quality Characteristics of Lactose-Hydrolyzed Low-Fat Milk
Journal of Milk Science and Biotechnology
Optimization Low-Fat and Low Cholesterol Mayonnaise Production by Central Composite Design
Journal of Food Science and Technology
Food Science
Sensory and Chemical Quality of Sapota Milk Shake
RESEARCH JOURNAL OF ANIMAL HUSBANDRY AND DAIRY SCIENCE
Physicochemical and Sensory Properties of Celta Dry-Ripened “Salchichón” as Affected by Fat Content
Grasas y Aceites
Organic Chemistry
Food Science
Fractionation of Oligostyrene by Molecular Distillation
The Journal of the Society of Chemical Industry, Japan
The Content of Triacylglycerol and Cholesterol in Milk of Different Species
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies
Functional Low and Free-Fat Fermented Milk Drink Supplemented With Oats
Journal of Food and Dairy Sciences
Effect of Fat and Sugar on Sensory Quality of Shrikhand
RESEARCH JOURNAL OF ANIMAL HUSBANDRY AND DAIRY SCIENCE
