![Foto de María Lourdes](/img/nophoto.png)
María Lourdes
Vázquez Odériz
Publicacións nas que colabora con María Lourdes Vázquez Odériz (10)
2006
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Effects of different pre-freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos)
International Journal of Food Science and Technology, Vol. 41, Núm. 9, pp. 1067-1072
2005
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Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing
Meat Science, Vol. 70, Núm. 2, pp. 223-228
2002
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Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage
Journal of the Science of Food and Agriculture, Vol. 82, Núm. 3, pp. 273-279
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Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres
Meat Science, Vol. 62, Núm. 1, pp. 67-71
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Surimi-derived elver substitutes: Microscopic appearance and physicochemical and sensory properties
Journal of Food Science, Vol. 67, Núm. 1, pp. 351-355
2001
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Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing
Meat Science, Vol. 58, Núm. 1, pp. 99-104
1998
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Colour changes during manufacture of Galician chorizo sausage
European Food Research and Technology, Vol. 207, Núm. 1, pp. 18-21
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Colour changes during manufacture of Galician chorizo sausage
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 207, Núm. 1, pp. 18-21
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Sensory and physicochemical changes occurring during storage of Galician chorizo in oil
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 5, pp. 308-310
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Sensory and physicochemical changes occurring during storage of Galician chorizo in oil
European Food Research and Technology, Vol. 206, Núm. 5, pp. 308-310