NOTICIARIO.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 370
- Publication type:
- Article
Works matching IS 00173495 AND DT 2002 AND VI 53 AND IP 3
Results: 24
1
2
Procesado y producción de alimentos ecológicos.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 369
- Publication type:
- Article
3
Procesados de cítricos. 2<sub>a</sub> Ed.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 368
- Publication type:
- Article
4
Encyclopedia of chromatography.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 367
- Publication type:
- Article
5
Environmental stressors in health and disease.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 366
- Publication type:
- Article
6
HACCP. Enfoque práctico. 2<sub>a</sub> edición.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 366
- Publication type:
- Article
7
Advanced transport phenomena.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 366
- Publication type:
- Article
8
Diffusion: mass transfers in fluid systems. 2nd ed.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 365
- Publication type:
- Article
9
Bibliografía de Revistas.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 359
- Publication type:
- Article
10
Determination of the milk fat content of fat mixtures.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 357, doi. 10.3989/gya.2002.v53.i3.329
- Publication type:
- Article
11
Evolution of fatty acids in medlar ( Mespilus germanica L.) mesocarp at different stages of ripening.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 352, doi. 10.3989/gya.2002.v53.i3.328
- Publication type:
- Article
12
Efecto de la temperatura sobre películas de un aislado proteico del suero bovino (WPI) adsorbidas sobre la interfase aceite-agua.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 340
- Publication type:
- Article
13
Effect of two methods of grilling on the oxidative rancidity and cholesterol oxidation in beef and chicken shawerma.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 335, doi. 10.3989/gya.2002.v53.i3.326
- Publication type:
- Article
14
Reducing the bloater spoilage incidence in fermented green olives during storage.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 330, doi. 10.3989/gya.2002.v53.i3.325
- Publication type:
- Article
15
Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 324, doi. 10.3989/gya.2002.v53.i3.324
- Publication type:
- Article
16
Soybean lecithin: acetone insoluble residue fractionation and their volatile components.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 319, doi. 10.3989/gya.2002.v53.i3.323
- Publication type:
- Article
17
Aplicación del sistema de análisis de peligros y puntos de control crítico (APPCC) en la línea de elaboración de aceite de oliva virgen.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 309
- Publication type:
- Article
18
The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 304, doi. 10.3989/gya.2002.v53.i3.321
- Publication type:
- Article
19
Fraccionamiento de la grasa abdominal de pollo.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 298
- Publication type:
- Article
20
Estudio de la estabilidad de aceite comestible de girasol coloreado con pigmentos clorofílicos y con adición de oleorresina de orégano (Origanum vulgare L.) durante el almacenamiento en oscuridad.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 289
- Publication type:
- Article
21
Proceso de sacarificación y fermentación simultáneas para la conversión de la fracción celulósica del residuo de la extracción del aceite de oliva en etanol.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 282
- Publication type:
- Article
22
Effect of degree of hydrolysis on the functional properties of some oilseed proteins.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 273, doi. 10.3989/gya.2002.v53.i3.317
- Publication type:
- Article
23
Optimum conditions for enzymatic degradation of some oilseed proteins.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 267, doi. 10.3989/gya.2002.v53.i3.316
- Publication type:
- Article
24
EL PROFESOR LORA-TAMAYO Y EL INSTITUTO DE LA GRASA.
- Published in:
- Grasas y Aceites, 2002, v. 53, n. 3, p. 265
- Publication type:
- Article