Publikationen, an denen er mitarbeitet Encarnación Fernández Fernández (11)

2006

  1. 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

  1. 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

  1. Development of a sensory profile for the specific denomination “Galician potato”

    Food Quality and Preference, Vol. 13, Núm. 2, pp. 99-106

  2. 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

  3. Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres

    Meat Science, Vol. 62, Núm. 1, pp. 67-71

  4. Surimi-derived elver substitutes: Microscopic appearance and physicochemical and sensory properties

    Journal of Food Science, Vol. 67, Núm. 1, pp. 351-355

2001

  1. 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

  1. Colour changes during manufacture of Galician chorizo sausage

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 207, Núm. 1, pp. 18-21

  2. Colour changes during manufacture of Galician chorizo sausage

    European Food Research and Technology, Vol. 207, Núm. 1, pp. 18-21

  3. Sensory and physicochemical changes occurring during storage of Galician chorizo in oil

    European Food Research and Technology, Vol. 206, Núm. 5, pp. 308-310

  4. 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