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Artículo
Evaluation of the methods based on triglycerides and sterols for the detection of hazelnut oil in olive oil
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2007)
Two analytical methods, based on the difference between theoretical and empirical triglycerides and the ratios between some free and esterified sterols have been checked to determine their usefulness in detecting the ...
Artículo
Sensors: From Biosensors to the Electronic Nose
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2002)
The recent advances in sensor devices have allowed the developing of new applications in many technological fields. This review describes the current state-of-the-art of this sensor technology, placing special emphasis ...
Artículo
Artículo
Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2009)