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- Technical Meeting of results of the project: Assessing and promoting quality of Uruguayan beef and other food products based on quality standards of the European Union and according to different production systems in Uruguay
- Handbook of techniques to evaluate carcass and meat quality in ruminants
- Morfología y ecobiología de Opogona (Hieroxestis) subcervinella (Wilk.) (Lepedoptera: heterocea), plaga de los platanares canarios (Parte 1/2)
- The use of Spanish oak wood in the ageing of wines. Comparison with French and American oak wood
- Biotaxonomic studies on yeast
- Methodology for studing carcass and meat quality in ruminants
- The use of Quercus pyrenaica Willd. from Castilla y León (Spain) in the ageing of wines. Comparison to French and American woods
- Algunos aspectos de la calidad de las canales de terneros y añojos de las razas “frisona” y “rubia gallega”
- Bacterias lácticas productoras de bacteriocinas en la maduración dirigida de quesos españoles de pasta prensada
Food Science and Technology
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