Author Details

Grosso, N. R., Química Biológica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, Argentina

  • Vol 59, No 2 (2008) - Research
    Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups
    Abstract  PDF
  • Vol 63, No 1 (2012) - Research
    Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants
    Abstract  PDF
  • Vol 64, No 5 (2013) - Research
    Optimization of the protein concentration process from residual peanut oil-cake
    Abstract  PDF
  • Vol 65, No 4 (2014) - Research
    The use of artificial neural network modeling to represent the process of concentration by molecular distillation of omega-3 from squid oil
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