Resultados de búsqueda - Neira, Maria S.

Sous vide cooked beef muscles: effects of low temperature–long time (LT–LT) treatments on their quality characteristics and storage stability por Vaudagna, Sergio Ramon, Sanchez, Guillermo, Neira, Maria S., Insani, Ester Marina, Picallo, Alejandra, Gallinger, Maria M., Lasta, Jorge Augusto

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Climate change and nutrition: Creating a climate for nutrition security por Tirado, Maria Cristina, Crahay, Philippe, Mahy, Lina, Zanev, Catherine, Neira, Maria, Msangi, Siwa, Brown, Rebecca, Scaramella, Carlo, Costa Coitinho, Denise, Müller, Alexander

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