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María I. Cambero
María I. Cambero
Complutense University of Madrid
Food science
Chemistry
Permeability (electromagnetism)
Ultimate tensile strength
Tissue transglutaminase
3
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18
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Free-Range Feeding Alters Fatty Acid Composition at the sn-2 Position of Triglycerides and Subcutaneous Fat Physicochemical Properties in Heavy Pigs
2021
Animal
José L. Segura
Ana I. Rey
A. Olivares
María I. Cambero
Rosa Escudero
María Dolores Romero-de-Ávila
Antonio Palomo
Clemente J. Lopez-Bote
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Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging
2019
Food Packaging and Shelf Life
Karen Cruz-Diaz
Angel Cobos
María E. Fernández-Valle
Olga Díaz
María I. Cambero
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Hazard of Salmonella in the intact shell egg and its possible removal from it
2012
Juan A. Ordóñez
María I. Cambero
M.L. Garcí
M.C. Cabeza
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