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Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food by Matías Fardella, Cristian Ramírez, Eduardo Caballero, Elizabeth Sánchez, Marlene Pinto, Helena Núñez, Pedro Valencia, Sergio Almonacid, Ricardo Simpson
Published 2021-09-01
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Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes by Pedro Valencia, Silvana Valdivia, Suleivys Nuñez, Reza Ovissipour, Marlene Pinto, Cristian Ramirez, Alvaro Perez, Manuel Ruz, Paula Garcia, Paula Jimenez, Sergio Almonacid
Published 2021-12-01
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