Novel tannin-based adsorbent in removing cationic dye (Methylene Blue) from aqueous solution. Kinetics and equilibrium studies
Sánchez-Martín, J., González-Velasco, M., Beltrán-Heredia, J., Gragera-Carvajal, J., Salguero-Fernández, J.
Published in Journal of hazardous materials (15.02.2010)
Published in Journal of hazardous materials (15.02.2010)
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Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant
Tejada, L., Abellán, A., Cayuela, J.M., Martínez-Cacha, A., Fernández-Salguero, J.
Published in International dairy journal (01.02.2008)
Published in International dairy journal (01.02.2008)
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Journal Article
Granulomatous Enteritis and Lymphadenitis in Iberian Pigs Naturally Infected with Lawsonia intracellularis
Segalés, J., Fernández-Salguero, J. M., Fructuoso, G., Quintana, J., Rosell, C., Pozo, J., De Arriba, M. L., Rubio, P., Domingo, M.
Published in Veterinary pathology (01.05.2001)
Published in Veterinary pathology (01.05.2001)
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Journal Article
Effect of Freezing and Frozen Storage on Chemical and Microbiological Characteristics in Sheep Milk Cheese
Tejada, L., Sánchez, E., Gómez, R., Vioque, M., Fernández-Salguero, J.
Published in Journal of food science (01.01.2002)
Published in Journal of food science (01.01.2002)
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Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk
Galán, E., Prados, F., Pino, A., Tejada, L., Fernández-Salguero, J.
Published in International dairy journal (2008)
Published in International dairy journal (2008)
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Chemical and microbiological characteristics of ewe milk cheese (Los Pedroches) made with a powdered vegetable coagulant or calf rennet [Spain]
Tejada, L, Fernandez-Salguero, J. (Universidad Nacional de Cordoba (Spain). Tecnologia de Alimentos)
Published in Italian journal of food science (2003)
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Published in Italian journal of food science (2003)
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Internal mould-ripened cheeses: characteristics, composition and proteolysis of the main European blue vein varieties
Fernández-Salguero, J. (Universidad Nacional de Córdoba (Spain). Dept. de Bromatología y Tecnología de los Alimentos)
Published in Italian journal of food science (2004)
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Published in Italian journal of food science (2004)
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Chemical and Microbiological Characteristics of Ewes' Milk Cheese Manufactured with Extracts from Flowers of Cynara cardunculus and Cynara humilis as Coagulants
Vioque, Montserrat, Gómez, Rafael, Sánchez, Emilia, Mata, Carmen, Tejada, Luis, Fernández-Salguero, José
Published in Journal of agricultural and food chemistry (01.02.2000)
Published in Journal of agricultural and food chemistry (01.02.2000)
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Use of powdered vegetable coagulant in the manufacture of ewe's milk cheeses
Fernández-Salguero, José, Tejada, Luis, Gómez, Rafael
Published in Journal of the science of food and agriculture (01.03.2002)
Published in Journal of the science of food and agriculture (01.03.2002)
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Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) as determined by the formation of non-volatile and volatile amines
Fernandez-Salguero, J, Mackie, I.M
Published in International journal of food science & technology (01.08.1987)
Published in International journal of food science & technology (01.08.1987)
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