NOTICIARIO.
- Published in:
- Grasas y Aceites, 2006, v. 57, n. 3, p. 346
- Publication type:
- Article
Works matching IS 00173495 AND DT 2006 AND VI 57 AND IP 3
Results: 17
1
2
Compendio de riesgos alimentarios.
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- Grasas y Aceites, 2006, v. 57, n. 3, p. 344
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- Article
3
Biotecnología. 4<sup>ª</sup> ed.
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- Grasas y Aceites, 2006, v. 57, n. 3, p. 344
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- Publication type:
- Article
4
Microorganismos de los alimentos 7: Análisis microbiológico en la gestión de la seguridad alimentaria.
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- Grasas y Aceites, 2006, v. 57, n. 3, p. 343
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- Publication type:
- Article
5
Nutrición y metabolismo.
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- Grasas y Aceites, 2006, v. 57, n. 3, p. 343
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- Publication type:
- Article
6
Alternativas biotecnológicas para la producción de ácidos grasos poliinsaturados omega-3.
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- Grasas y Aceites, 2006, v. 57, n. 3, p. 336
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- Publication type:
- Article
7
Evaluation of the antioxidant activity of rice bran extracts using different antioxidant assays.
- Published in:
- Grasas y Aceites, 2006, v. 57, n. 3, p. 328, doi. 10.3989/gya.2006.v57.i3.56
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- Publication type:
- Article
8
Amphoteric surfactants containing α-hydroxy ester group and an amino acid residue.
- Published in:
- Grasas y Aceites, 2006, v. 57, n. 3, p. 319, doi. 10.3989/gya.2006.v57.i3.55
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- Publication type:
- Article
9
Calidad sensorial de aceites de oliva virgen procedentes de variedades de aceitunas producidas en Extremadura.
- Published in:
- Grasas y Aceites, 2006, v. 57, n. 3, p. 313
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- Publication type:
- Article
10
Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction.
- Published in:
- Grasas y Aceites, 2006, v. 57, n. 3, p. 275, doi. 10.3989/gya.2006.v57.i3.49
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- Publication type:
- Article
11
Influencia del uso de complejos enzimáticos en la segunda centrifugación de pastas de aceitunas.
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- Grasas y Aceites, 2006, v. 57, n. 3, p. 301
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- Publication type:
- Article
12
Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum growth.
- Published in:
- Grasas y Aceites, 2006, v. 57, n. 3, p. 292, doi. 10.3989/gya.2006.v57.i3.51
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- Publication type:
- Article
13
Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends.
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- Grasas y Aceites, 2006, v. 57, n. 3, p. 284, doi. 10.3989/gya.2006.v57.i3.50
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- Publication type:
- Article
14
Características fisicoquímicas del aceite del endospermo de la Palma Yagua (Attalea cryptanther).
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- Grasas y Aceites, 2006, v. 57, n. 3, p. 308
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- Publication type:
- Article
15
Lipids, fatty acids composition and carotenoids of Chlorella vulgaris cultivated in hydroponic wastewater.
- Published in:
- Grasas y Aceites, 2006, v. 57, n. 3, p. 270, doi. 10.3989/gya.2006.v57.i3.48
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- Publication type:
- Article
16
Variability in oil tocopherol concentration and composition of traditional and high oleic sunflower hybrids (Helianthus annuus L.) in the Pampean region (Argentina).
- Published in:
- Grasas y Aceites, 2006, v. 57, n. 3, p. 260, doi. 10.3989/gya.2006.v57.i3.47
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- Publication type:
- Article
17
Empleo de ultrasonidos de potencia en el proceso de elaboración del aceite de oliva virgen. Resultados a nivel de planta de laboratorio.
- Published in:
- Grasas y Aceites, 2006, v. 57, n. 3, p. 253
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- Publication type:
- Article