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Reprint of: An enzyme sensor for the determination of total amines in dry-fermented sausages
Online Contents | 2012| -
An enzyme sensor for the determination of total amines in dry-fermented sausages
Online Contents | 2011| -
Hypoxanthine-based enzymatic sensor for determination of pork meat freshness
Online Contents | 2010| -
Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat
British Library Online Contents | 2016| -
Comparison of the physicochemical and functional properties of flour and protein isolate from moringa (Moringa oleifera Lam.) leaves
Free accessTaylor & Francis Verlag | 2022| -
Meat quality parameters of descendants by grading hybridization of Boer goat and Guanzhong Dairy goat
Online Contents | 2010|Contributors: Hernández-Cázares, Aleida S. -
Hydrophilic interaction chromatographic determination of adenosine triphosphate and its metabolites
Online Contents | 2010|Contributors: Hernández-Cázares, Aleida S.
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