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Juan B. Calanche
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Juan B. Calanche
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Juan B. Calanche
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1
Enriched Fresh Pasta with a Sea Bass By-Product, a Novel Food: Fatty Acid Stability and Sensory Properties throughout Shelf Life
by
Andrea Ainsa
,
Pedro L. Marquina
,
Pedro Roncalés
,
José Antonio Beltrán
,
Juan
B
.
Calanche
M.
Published 2021-01-01
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Article
2
Innovative Development of Pasta with the Addition of Fish By-Products from Two Species
by
Andrea Ainsa
,
Adrián Honrado
,
Pedro L. Marquina
,
Pedro Roncalés
,
José Antonio Beltrán
,
Juan
B
.
Calanche
M.
Published 2021-08-01
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Article
3
Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat
by
Mohamed D. Bouzaida
,
Virginia C. Resconi
,
David Gimeno
,
Jakeline V. Romero
,
Juan
B
.
Calanche
,
Marta Barahona
,
José L. Olleta
,
Gustavo A. María
Published 2021-05-01
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Article
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