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Publications by María Luisa González-Sanjosé
Application of a Seasoning Obtained From Red Grape Pomace as a Salt Replacer for the Elaboration of Marinated Chicken Breasts: Study of Their Physical-Chemical and Sensory Properties and Microbiological Stability
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
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Physical-Chemical, Microbiological and Sensory Properties of Fructooligosaccharides Enriched Yogurt
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Differentiation of Spanish Alcoholic Drinks,Orujo, Obtained From Red and White Grape Pomace Distillation: Volatile Composition
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Chemical and Microbiological Stability Study of a Diazepam Suspension
European Journal of Public Health
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The Application of Grape Pomace as a Solid Biofuel in Combustion Technologies
Production, Chemical, Physical and Technological Properties of Antioxidant Dietary Fiber From Pineapple Pomace and Effect as Ingredient in Sausages
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Gelatin From Bones of Bighead Carp as a Fat Replacer on Physicochemical and Sensory Properties of Low-Fat Mayonnaise
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Effects of Time of Grape Pomace Fermentation and Distillation Cuts on the Chemical Composition of Grape Marcs
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
Disinfection of Rainwater as a Way to Their Microbiological Stability and Safe Use
E3S Web of Conferences
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Chemical, Microbiological and Sensory Evaluation of Mayonnaise Prepared From Ostrich Eggs
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