LIGNOCELLULOSIC MATERIALS; MARINE RESOURCES; FERMENTATIVE ACTIVATORS; SENSORY PROFILE; BIOLOGICAL AGING; ION EXCHANGE; FERMENTATION METABOLITES; STABILIZATION OF PRODUCTS; WASTE MANAGEMENT; VINEYARD VARIETIES; GENE CHARACTERIZATION

AGR203:ENGINEERING AND FOOD TECHNOLOGY

Submitted by francisco.grimaldi on Fri, 06/26/2020 - 14:41
VICTOR PALACIOS-MACIAS
victor.palacios@uca.es
  • APPLICATIONS OF ION EXCHANGE TECHNOLOGY IN THE AGRO-FOOD AC6+AC6- AC6 MORPHOLOGICAL, AGRONOMIC AND OENOLOGICAL CHARACTERIZATION OF VINE VARIETIES
  • WINE STRATEGIES FOR ADAPTATION TO CLIMATE CHANGE IN A HOT CLIMATE ZONE
  • STUDY OF BIOLOGICAL AGING PROCESS
  • STUDY OF THE RECOVERY OF PROCESSES AND PRODUCTS FROM ROMAN ANTIQUITY: GARUM
University of Cadiz
AGRICULTURAL SCIENCES » Other agricultural science » (JY) FOOD SCIENCE & TECHNOLOGY
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