Reacción entre el sodio y el agua: una demostración experimental para ilustrar fenómenos físicos y químicos

Revista Española De Física (p. 33-40) - 1/1/2015

• ISSN 0213862X

• iMarina

Effect of Temperature on the Evolution of Colour during the Maceration of Fruits in Liquor

Czech Journal Of Food Sciences (p. 90-95) - 1/1/2014

10.17221/207/2013-cjfs Ver en origen

• ISSN 12121800

• iMarina

Non-linear electrical conductivity of urea-formaldehyde-cellulose loaded with powders of different carbon fillers

Journal Of Applied Polymer Science (p. 990-996) - 5/11/2005

10.1002/app.22204 Ver en origen

• ISSN 00218995

• iMarina

Study of the evolution of colour during the maceration process of cherries in liquor: An application of visible spectroscopy

Spectroscopy Europe (p. 12-16) - 1/2/2004

• ISSN 09660941

• iMarina

Spectroscopic study about the kinetics of the anthocyanin pigments extraction during the maceration of cherries in liquor

Spectroscopy Letters (p. 357-368) - 1/1/2002

10.1081/sl-120005672 Ver en origen

• ISSN 00387010

• iMarina

Catalytic effect of metals on thermal stability of olive oils.

Grasas Y Aceites (p. 373-379) - 1/9/2001

• ISSN 19884214

• iMarina

Study of the thermal stability of vegetable oils consumable in different environments

Afinidad (p. 190-196) - 1/5/2001

• ISSN 00019704

• iMarina

Estudio de la estabilidad térmica de aceites vegetales comestibles en diversos ambientes

Afinidad (p. 190-196) - 1/1/2001

Editor: Asociación de Químicos e Ingenieros

• ISSN 00019704
• ISSN/ISBN 0001-9704

• Dialnet
• iMarina

Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils.

Grasas Y Aceites (p. 424-428) - 1/9/2000

• ISSN 19884214

• iMarina

Catalytic effect of solid metals on thermal stability of olive oils

Journal Of The American Oil Chemists Society (p. 127-130) - 1/1/2000

10.1007/s11746-000-0021-9 Ver en origen

• ISSN 0003021X

• iMarina