Results 131 to 137 of about 541 (137)

Characterization of virgin olive oils produced with autochthonous Galician varieties

Food Chemistry, 2016
Patricia Reboredo-Rodríguez, Carmen González-Barreiro, Beatriz Cancho-Grande   +2 more
exaly  

Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

Food Control, 2013
Sonia Fonseca, Inmaculada Franco, Javier Carballo   +2 more
exaly  

The Effects of Language Dominance in the Perception and Production of the Galician Mid Vowel Contrasts

Phonetica, 2016

exaly  

Integrative assessment of marine pollution in Galician estuaries using sediment chemistry, mussel bioaccumulation, and embryo-larval toxicity bioassays

Chemosphere, 2003
Ricardo Beiras, Juan Bellas, Victoria Besada   +2 more
exaly  

Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage

Food Microbiology, 2013
Sonia Fonseca, Inmaculada Franco, Javier Carballo   +2 more
exaly  

Effect of liming with different sized limestone on the forms of aluminium in a Galician soil (NW Spain)

Geoderma, 2009
exaly  

Spatial and temporal trends of PCBs (polychlorinated biphenyls) in mussel from Galician coast (1998–2008)

Environment International, 2010
exaly