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au.\*:("CRESPO FL")

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CAMBIOS QUIMICOS DURANTE LA MADURACION DEL SALCHICHON. I. ALTERACIONES EN LA FRACCION LIPIDICA. = MODIFICATIONS CHIMIQUES AU COURS DE LA MATURATION DU SAUCISSON. I. ALTERATION DE LA FRACTION LIPIDIQUECRESPO FL; MILLAN R.1977; ARCH. ZOOTEC.; ESP.; DA. 1977; VOL. 26; NO 103; PP. 293-301; ABS. ANGL.; BIBL. 1 P.Article

EFFECT OF HEAT ON SARCOPLASMIC PROTEINS OF LIGHT AND DARK AVIAN MUSCLE TISSUE.CRESPO FL; OCKERMAN HW.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 3; PP. 174-177; BIBL. 17 REF.Article

EFFECT OF HEATING AVIAN MUSCLE TISSUE ON SOLUBILITY OF NITROGEN FRACTIONS AND PH VALUES OF BREAST AND LEG MUSCLE.CRESPO FL; OCKERMAN HW.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 3; PP. 178-180; BIBL. 17 REF.Article

THERMAL DESTRUCTION OF MICROORGANISMS IN MEAT BY MICROWAVE AND CONVENTIONAL COOKING.CRESPO FL; OCKERMAN HW.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 7; PP. 442-444; BIBL. 10 REF.Article

EFFECT OF CONVENTIONAL AND MICROWAVE HEATING ON PSEUDOMONAS PUTREFACIENS, STREPTOCOCCUS FAECALIS AND LACTOBACILLUS PLANTARUM IN MEAT TISSUE.CRESPO FL; OCKERMAN HW; IRVIN KM et al.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 9; PP. 588-591; BIBL. 24 REF.Article

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