Chapters by BSc. Ana Fernández-Diez

• Book Chapter Mineral Composition of Blood Sausages – A Two-Case Study
  by Daphne D. Ramos, Luz H. Villalobos-Delgado, Enrique A. Cabeza, Irma Caro, Ana Fernández-Diez and Javier Mateo in the book "Food Industry" edited by Innocenzo Muzzalupo, ISBN 978-953-51-0911-2, InTech, January 1, 2013
• Book Chapter Comparative Assessment of the Mineral Content of a Latin American Raw Sausage Made by Traditional or Non-Traditional Processes
  by Roberto González-Tenorio, Ana Fernández-Diez, Irma Caro and Javier Mateo in the book "Atomic Absorption Spectroscopy" edited by Muhammad Akhyar Farrukh, ISBN 978-953-307-817-5, InTech, January 1, 2012