Libros

Most read articles by the same author(s)

• R. Zamora, Food. The Chemistry of its Components, 6th edition. – T. Coultate.– The Royal Society of Chemistry, Cambridge, UK, 2016.– XX + 599 pages.– ISBN 978-1-84973-880-4 , Grasas y Aceites: Vol. 68 No. 4 (2017)
• A. Garrido Fernández, Microorganismos de los alimentos. 8. Uso de datos para evaluar el control del proceso y la aceptación del producto.– International Commission on Microbiological Specifications for foods. (ICMSF).– Editorial Acribia. Zaragoza , Grasas y Aceites: Vol. 67 No. 3 (2016)
• A. Montano, A. de Castro, L. Rejano, Biochemical changes during vegetable products fermentation , Grasas y Aceites: Vol. 43 No. 6 (1992)
• F. J. Hidalgo, Manual de charcutería artesanal.– T. Malmertoft.– Editorial Acribia, Zaragoza, España, 2016.– XI + 135 páginas.– ISBN 978-84-200-1171-4. , Grasas y Aceites: Vol. 67 No. 4 (2016)
• R. Zamora, Toxins and other harmful compounds in foods.– A. Witczak and Z. E. Sikorski, Eds.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA.– XV + 492 pages.– ISBN 978-1-4987-4852-0 , Grasas y Aceites: Vol. 68 No. 3 (2017)
• R. Zamora, F. J. Hidalgo, M. Alaiz, Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation , Grasas y Aceites: Vol. 42 No. 2 (1991)
• F. J. Hidalgo, Fennemas’s Food Chemistry. Fifth Edition.– S. Damodaran and K. L. Parkin.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2017.– XVI + 1107 pages.– ISBN 978-1-4822-4361-1 , Grasas y Aceites: Vol. 68 No. 4 (2017)
• R. Zamora, Introducing Food Science. Second edition.– R. L. Shewfelt, A. Orta-Ramirez and A. D. Clarke.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 437 pages.– ISBN 978-1-4822-0974-7 , Grasas y Aceites: Vol. 67 No. 3 (2016)
• F. J. Hidalgo, The Glycemic Index. Applications in Practice.– E. Philippou, ed.– CRC Press. Taylor & Francis Group. Boca Raton, FL, USA.– XVI + 333 pages.- ISBN 978-1-4987-0366-6 , Grasas y Aceites: Vol. 68 No. 3 (2017)
• R. Zamora, The Maillard Reaction Reconsidered. Cooking and Eating for Health.– Jack N. Losso.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 438 páginas.– ISBN 978-1-4822-4821-0 , Grasas y Aceites: Vol. 68 No. 1 (2017)