Modifications in the chemical compounds and sensorial attributes of Engraulis anchoita fillet during marinating process

by Maria Isabel Yeannes, Maria Rosa Casales
Published 2008-12-01

Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures

by Gerardo CHECMAREV, María Rosa CASALES, María Isabel YEANNES

Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures

by Gerardo CHECMAREV, María Rosa CASALES, María Isabel YEANNES
Published 2016-01-01

Analysis of applicability of Peleg model to the cooking-infusion of mackerel (Scomber japonicus) slices

by Gerardo Checmarev, María Rosa Casales, María Isabel Yeannes
Published 2013-12-01

Acid and salt uptake during the marinatig process of Engraulis anchoita fillets influence of the solution: fish ratio and agitation

by María Eugenia Capaccioni, María Rosa Casales, María Isabel Yeannes
Published 2011-12-01

Obtenção dos tempos de equilíbrio e coeficientes de difusão de ácido e de sal para desenhar o processo de marinado de filés de Engraulis anchoita Obtainment of equilibrium times an...

by María Rosa Casales, María Eugenia Capaccioni, María Isabel Yeannes
Published 2009-12-01

Psychophysical estimation of acid intensity and determination of sweet-acid interaction in a fish paste containing glycerol Estimação psicofísica da intensidade ácida e determinaçã...

by Gabriela Leonor Sánchez Pascua, Maria Rosa Casales, Maria Isabel Yeannes
Published 2010-05-01