NEWS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 311
- Publication type:
- Article
Works matching IS 11201770 AND DT 2003 AND VI 15 AND IP 2
Results: 19
1
2
NEW BIOPOLYMERS FOR FOOD PACKAGING.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 310
- Publication type:
- Article
3
VITAMINS A AND E FOR THE ELDERLY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 309
- Publication type:
- Article
4
NEW DEVELOPMENTS IN MEASURING EXPOSURE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 308
- Publication type:
- Article
5
TRACEABILITY OF FISH.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 307
- Publication type:
- Article
6
AFLATOXIN M[sub1] OCCURRENCE IN MILK SAMPLES DESTINED FOR PARMIGIANO REGGIANO CHEESE PRODUCTION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 301
- By:
- Publication type:
- Article
7
PRELIMINARY STUDY ON THE MICROBIOLOGICAL QUALITY OF OSTRICH (STRUTHIO CAMELUS) CARCASSES DRESSED IN SMALL ITALIAN ABATTOIRS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 295
- By:
- Publication type:
- Article
8
EFFECTS OF STARTER CULTURE ON THE CHARACTERISTICS OF TYBO CHEESE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 287
- By:
- Publication type:
- Article
9
EFFECT OF SOY, MAZE AND EXTRUDED MAIZE FLOUR ADDITION ON PHYSICAL AND SENSORY CHARACTERISTICS OF PASTA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 277
- By:
- Publication type:
- Article
10
IMPROVEMENT OF PEAR YOGHURT INGREDIENTS USING VACUUM INFUSION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 269
- By:
- Publication type:
- Article
11
QUALITY IMPROVEMENT OF NATURALLY GREEN TABLE OLIVES BY CONTROLLING SOME PROCESSING PARAMETERS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 259
- By:
- Publication type:
- Article
12
EVALUATION OF THE COLOR OF SPANISH SAFERON USING TRISTIMULUS COLORIMETRY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 249
- By:
- Publication type:
- Article
13
ARTIFICIAL REARING AND INTRAMUSCULAR FATTY ACID COMPOSITION OF UNWEANED LAMBS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 241
- By:
- Publication type:
- Article
14
DEEP-FRYING OF CHICKEN MEAT AND CHICKEN-BASED PRODUCTS. CHANGES IN THE PROXIMATE AND FATTY ACID COMPOSITIONS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 225
- By:
- Publication type:
- Article
15
EVALUATION OF A HEDONIC SCALING METHOD FOR MEASURING THE ACCEPTABILITY OF SCHOOL LUNCHES BY CHILDREN.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 215
- By:
- Publication type:
- Article
16
DETERMINATION OF THE HYDROPHILIC AND LIPOPHILIC ANTIOXIDENT ACTIVITY OF WHITE- AND RED WINES DURING THE WINE-MAKING PROCESS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 207
- By:
- Publication type:
- Article
17
FLAVONOIDS IN LEAVES OF BLACK CABBAGE (BRASSICA OLERACEA VAR. ACEPHALA DC. SUBVAR. VIRIDIS CV. SEROTINA) GROWN ON DIFFERENT SOILS AND AT DIFFERENT ELEVATIONS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 197
- By:
- Publication type:
- Article
18
ANTIOXIDANT ACTIVITY OF THE EXTRACTS OF THE EDIBLE PART OF ARTICHOKE (CYNARA SCOLYMUS L.) VAR. SPINOSO SARDO.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 187
- By:
- Publication type:
- Article
19
CHEMOPREVENTITIVE POTENTIAL OF MINOR COMPONENTS OF OLIVE OIL AGAINST CANCER.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 2, p. 169
- By:
- Publication type:
- Article