[1]
Oi-Wah Lau, Siu-Kay Wong: Journal of Chromatography A Vol. 882(2000), P. 255
Google Scholar
[2]
R. Marsili, in: Sold –phase Microextraction/Food Technology Applications, Encyclopedia of Separation Science P.4178-4190. (2000 )Academic Press.
DOI: 10.1016/b0-12-226770-2/06791-0
Google Scholar
[3]
Kathy Ridgway, Sam P.D. Lalljie, Roger M. Smith: Journal of Chromatography A Vol. 1174 (2007), p.20.
Google Scholar
[4]
Minna Hakkarainen: Journal of Biochemical and Biophysical Methods Vol. 70 ( 2007), P. 229.
Google Scholar
[5]
D. Van Deventer, P. Mallikarjunan: Innovative Food Science & Emerging Technologies Vol.3(2002), P.93
Google Scholar
[6]
Ana Rivas-Cañedo, Manuel Nuñez, Estrella Fernández-García: Meat Science Vol. 83 (2009), P.620
Google Scholar
[7]
Ana Rivas-Cañedo, Estrella Fernández-García, Manuel Nuñez: Meat Science, Vol.82( 2009), P.162
Google Scholar
[8]
Huali Yuan, John C. Littl, Alfred T. Hodgson: Atmospheric Environment Vol.41(2007), P.3241.
Google Scholar
[9]
Ana Rivas-Cañedo, Estrella Fernández-García, Manuel Nuñez: Meat Science Vol. 81 (2009), P.321
Google Scholar
[10]
Óscar Ezquerro, Begoña Pons and María Teresa Tena: Journal of Chromatography A,Vol.963(2002), P. 38
Google Scholar
[11]
Óscar Ezquerro, Begoña Pons and María Teresa Tena: Journal of Chromatography A, Vol.985( 2003), P.247
Google Scholar
[12]
Óscar Ezquerro, Begoña Pons, María Teresa Tena: Journal of Chromatography A, Vol.1020( 2003), P.189
Google Scholar
[13]
Óscar Ezquerro, Begoña Pons, María Teresa Tena: Journal of Chromatography A Vol. 999(2003), P.155
Google Scholar
[14]
E. Canellas, C. Nerín, R. Moore, P. Silcock: Analytica Chimica Acta, Vol. 666(2010), P. 62
Google Scholar
[15]
Thomas Wenzl, Ernst P. Lankmayr: Journal of Chromatography A, Vol. 897(2000), P. 269
Google Scholar
[16]
Cécile Dury-Brun, Yuichi Hirata, Valérie Guillard, Violette Ducruet, Pascale Chalier, Andrée Voilley: Journal of Food Engineering, Vol. 89(2008), P.217
DOI: 10.1016/j.jfoodeng.2008.04.029
Google Scholar
[17]
Ana Escobal, Carmen Iriondo, Issa Katime: Polymer Testing, Vol.18(1999), P.249
Google Scholar
[18]
Li Dongli, Xu Wencai, CN patent CN101724176A (2010) In Chinese
Google Scholar
[19]
S. Canevarolo, F. De Candia: Journal of Applied Polymer Science Vol.57 (1995), P.533
Google Scholar
[20]
Kitty S.M. Sheung, Sudhir K. Sastry, David B. Min: LWT - Food Science and Technology Vol.40(2007), P. 157
Google Scholar
[21]
Ana Rivas-Cañedo, Estrella Fernández-García, Manuel Nuñez: Meat Science Vol. 82(2009), P.162
Google Scholar
[22]
M. Mauricio-Iglesias, S. Peyron, P. Chalier, N. Gontard: Journal of Food Engineering, Vol. 102(2011), P. 9
Google Scholar
[23]
A. Saint-Eve, C. Lévy, M. Le Moigne, V. Ducruet, I. Souchon: Food Chemistry Vol. 110(2008), P. 285
DOI: 10.1016/j.foodchem.2008.01.070
Google Scholar
[24]
R. Sendón García, A. Sanches Silva: Trends in Food Science & Technology Vol. 17(2006), P. 354
Google Scholar
[25]
R. E. Rij, L. S. Fong, L. H. Aung: Journal of Stored Products Research Vol. 32 (1996), P. 303
Google Scholar
[26]
A. Feigenbaum, R. Lebossé, V. Ducruet: Developments in Food Science Vol. 40 (1998), P. 743
Google Scholar
[27]
L.N. Valsamis, E.L. Canedo, and G.S. Donoian, "Evaluating the Performance of Internal Mixers," in The Mixing of Rubber, R.F. Grossman, editor. London, Chapman & Hall, 25 (1997) 221
DOI: 10.1007/978-94-011-5824-4_14
Google Scholar
[28]
Norbert Lützow, Anil Tihminlioglu, Ronald P. Danner, J. Larry Duda: Polymer Vol. 40(1999), P. 2797
Google Scholar