Bibiana García-Soto

发表

Effect of a natural organic acid-icing system on the microbiological quality of commercially relevant chilled fish species

J. Barros-Velázquez, S. Aubourg, Minia Sanjuás Rey, 2012 .

A Comparative Study of Lipid Composition of an Undervalued Crustacean (Munida spp.) Captured in Winter and Summer

J. Barros-Velázquez, S. Aubourg, M. Trigo, 2017 .

Effect of a two‐step natural organic acid treatment on microbial activity and lipid damage during blue whiting (Micromesistius poutassou) chilling

J. Barros-Velázquez, S. Aubourg, Minia Sanjuás-Rey, 2011 .

Effect of biodegradable film (lyophilised alga Fucus spiralis and sorbic acid) on quality properties of refrigerated megrim (Lepidorhombus whiffiagonis)

J. Miranda, J. Barros-Velázquez, S. Aubourg, 2015 .

Inhibition of quality loss in chilled megrim (Lepidorhombus whiffiagonis) by employing citric and lactic acid icing

J. Barros-Velázquez, S. Aubourg, K. Böhme, 2014 .

Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids

J. Barros-Velázquez, S. Aubourg, P. Calo-Mata, 2013 .

Quality changes during the frozen storage of the crustacean lobster krill (Munida spp.)

J. Miranda, J. Barros-Velázquez, S. Aubourg, 2015 .

Quality enhancement of the abundant under-valued crustacean, lobster krill (Munida spp.), during its chilled storage

J. Miranda, J. Barros-Velázquez, S. Aubourg, 2015 .