Works matching DE "JAM (Preserves)"

Results: 130
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    Anthocyanin content and colour development of pomegranate jam.

    Published in:
    Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 4, p. 477, doi. 10.1016/j.fbp.2010.11.004
    By:
    • Melgarejo, P.;
    • Martínez, R.;
    • Hernández, Fca;
    • Martinez, J. J.;
    • Legua, P.
    Publication type:
    Article
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    PHYSICAL-CHEMICAL CHARACTERISTICS OF THE TASTE OF JAM TYPE PRODUCTS.

    Published in:
    Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2008, v. 1, n. 31, p. 66
    By:
    • Paladi, Daniela;
    • Tatarov, Pavel
    Publication type:
    Article
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