Información del autor
Autor Fernández, Miriam R. |
Documentos disponibles escritos por este autor (1)
![](./images/expand_all.gif)
![](./images/collapse_all.gif)
![Selecciones disponibles](./images/orderby_az.gif)
![]()
texto impreso
Fernández, Miriam R. ; Redondo, Juana L. ; Ivorra, Benjamin ; Ramos del Olmo, Ángel Manuel | University of Minho | 2016The demand of highest quality foods in terms of taste and their properties preservation without the use of additives is constantly increasing. Consequently, new approaches to food processing have been developed, as for example high-pressure tech[...]