1 |
Informe GEM Castilla-La Mancha 2019-2020 |
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2 |
Effect of genotype and crop year on the nutritional value of walnut virgin oil and defatted flour |
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3 |
Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil |
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4 |
Estudio de la influencia de los distintivos de calidad en la
formación de preferencias de los consumidores españoles de carne de cordero |
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5 |
Influence of genotype and crop year in the chemometrics of almond and pistachio oils |
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6 |
Storage stability and composition changes of three cold-pressed nut oils
under refrigeration and room temperature conditions |
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7 |
A comprehensive approach to pistachio oil production |
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8 |
METHODOLOGY TO EVALUATE TRANSVERSAL COMPETENCES IN THEFORESTRY ENGINEERING DEGREE BASED ON A SYSTEM OF RUBRICS AND INDICATORS: RESULTS OF TWO YEARS OF EXPERIENCES |
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9 |
Optimization of pistachio oil extraction regarding processing parameters of screw and hydraulic presses |
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10 |
Pistachio oil: A review on its chemical composition, extraction systems, and uses |
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11 |
Resilience and transformation of the co-operatives of wine in Castilla-La Mancha (Spain) |
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12 |
Suitability of Spanish almond cultivars for the industrial production of almond oil and defatted flour |
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13 |
Usefulness of physical parameters for pistachio cultivar differentiation |
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14 |
Walnut virgin oil: A different but high quality vegetable oil |
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15 |
Why European entrepreneurs in the water and waste management sector are willing to go beyond environmental legislation |
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16 |
Almond virgin oil: Paramethers of reglamented physicochemical quality and stability |
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17 |
Como aprovechar al máximo los aceites de frutos secos |
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18 |
COMPETENCY-BASED EVALUATION IN FORESTRY ENGINEERING AND NATURAL ENVIRONMENT DEGREE: RUBRICS AND INDICATORS |
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19 |
CONSUMER PREFERENCES FOR RED WINE IN THE SPANISH MARKET |
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20 |
HuViCa. Huertos académicos como herramienta de innovación docente |
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