A M Herrero

Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition.

F. Jiménez-Colmenero, P. Carmona, A. M. Herrero, 2008, Journal of agricultural and food chemistry.

Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers.

P Carmona, A M Herrero, F Jiménez-Colmenero, 2014, Journal of agricultural and food chemistry.

Structural changes of hake (Merluccius merluccius L.) fillets: effects of freezing and frozen storage.

P. Carmona, A. M. Herrero, A. Rodríguez-Casado, 1999, Journal of agricultural and food chemistry.