Publicaciones recientes
- Strategies for Porcine Liver Valorization as a Source of Food Ingredients
- Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification
- Supercritical co2 deodorization of dried pork liver
- Influence of ultrasonic application on the enzymatic formation of zinc protoporphyrin
- Influence of pork liver drying on ferrochelatase activity for zinc protoporphyrin formation
Departamento:
Centro de Innovación en Bioeconomía Rural
Cargo:
Tecnico/a de Investigación