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More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet
  • PDF
  • English
  • Year: 2019
  • Author: José Manuel Lorenzo, Paulo E. S. Munekata, Francisco J. Barba, Fidel Toldrá
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products
  • PDF
  • English
  • Year: 2020
  • Author: Francisco J. Barba, Giancarlo Cravotto, Farid Chemat, José Manuel Lorenzo Rodriguez, Paulo Eduardo Sichetti Munekata
Food Lipids: Sources, Health Implications, and Future Trends
  • EPUB
  • English
  • Year: 2022
  • Author: Jose M. Lorenzo, Paulo Eduardo Sichetti Munekata, Mirian Pateiro Moure, Francisco J. Barba, Ruben Dominguez
Food Lipids: Sources, Health Implications, and Future Trends
  • PDF
  • English
  • Year: 2022
  • Author: Jose M. Lorenzo (editor), Paulo Eduardo Sichetti Munekata (editor), Mirian Pateiro (editor), Francisco J. Barba (editor), Rubén Domínguez (editor)
Aquaculture and by-products Volume 92: challenges and opportunities in the use of alternative protein sources and bioactive compounds
  • PDF
  • English
  • Year: 2020
  • Author: Barba, Francisco J.; Lorenzo, José M
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
  • PDF
  • English
  • Year: 2019
  • Author: Alexandre Saraiva, Jorge Manuel; Barba, Francisco J.; Cravotto, Giancarlo; Lorenzo, Jose M
Meat Biotechnology
  • PDF
  • English
  • Year: 2008
  • Author: Fidel Toldrá
Lawrie’s Meat Science
  • PDF
  • English
  • Year: 2017
  • Author: Fidel Toldrá (Editor)
  • PDF
  • Year: 2017
  • Author: Fidel Toldrá (Eds.)
  • PDF
  • Year: 2017
  • Author: Fidel Toldrá (Eds.)
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