MARIA DOLORES
LOPEZ PEDROUSO
Profesora axudante doutora
Universitat de València
Valencia, EspañaPublicacións en colaboración con investigadores/as de Universitat de València (4)
2020
2019
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Carcass Characteristics, Meat Quality and Nutritional Profile of Pheasant, Quail and Guinea Fowl
More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 269-311
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Green technologies for food processing: Principal considerations
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 55-103