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Publications by María Eugenia Capaccioni
Acid and Salt Uptake During the Marinatig Process of Engraulis Anchoita Fillets Influence of the Solution: Fish Ratio and Agitation
Food Science and Technology
Biotechnology
Food Science
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On the Bacteria From the Decomposing Fish Fillets
Nippon Suisan Gakkaishi
Aquatic Science
Influence of Salt of Different Origin on the Microbiological Characteristics, Histamine Generation and Volatile Profile of Salted Anchovies ( Engraulis Encrasicolus L.)
Food Control
Biotechnology
Food Science
Water, Salt Water, and Alkaline Solution Uptake in Epoxy Thin Films
Journal of Applied Polymer Science
Surfaces
Plastics
Polymers
Materials Chemistry
Films
Coatings
Chemistry
Analysis of the Color Change in Fish During the Grilling Process
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Influence of Oil and Salt Content in Oil on the Choice of Dehydration Process Option
Oil and Gas Business
Influence of the Dietary Protein:lipid Ratio and Fish Oil Substitution on Fatty Acid Composition and Metabolism of Atlantic Salmon ( Salmo Salar) Reared at High Water Temperatures
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Ion Hydration Number and Electro-Osmosis During Electrodialysis of Mixed Salt Solution
Desalination
Materials Science
Mechanical Engineering
Chemical Engineering
Water Science
Chemistry
Technology
The Effectiveness of Prolonged Exposure on Soluble Antigen Uptake During Immersion Immunization of Fish.
Fish Pathology
Animal Science
Zoology
Aquatic Science
Salt Distribution and Salt Uptake During Ripening in Turkish White Cheese Affected by High Pressure Processing
Turkish Journal of Agriculture - Food Science and Technology
