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CHANGES OF LINOLEIC ACID CONCENTRATION DURING HEATING OF SOME PLANT-ORIGIN OILS WITH POLYPHENOL ADDITION.
- Published in:
- Journal of Food Quality, 2010, v. 33, n. 3, p. 269, doi. 10.1111/j.1745-4557.2010.00295.x
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- Article
EFFECTS OF ANTIOXIDANTS ON IRRADIATED BEEF COLOR.
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- Journal of Food Quality, 2010, v. 33, n. 3, p. 283, doi. 10.1111/j.1745-4557.2010.00296.x
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- Article
SHELF LIFE ENHANCEMENT OF COCONUT BURFI – AN INDIAN TRADITIONAL SWEET.
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- Journal of Food Quality, 2010, v. 33, n. 3, p. 329, doi. 10.1111/j.1745-4557.2010.00312.x
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- Article
DESCRIPTIVE STUDY OF REFLECTANCE SPECTRA OF HAKE ( MERLUCCIUS AUSTRALIS), SALMON ( SALMO SALAR) AND LIGHT AND DARK MUSCLE FROM TUNA ( THUNNUS THYNNUS).
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- Journal of Food Quality, 2010, v. 33, n. 3, p. 391, doi. 10.1111/j.1745-4557.2010.00318.x
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- Article
CHANGES IN FIRMNESS AND PECTIC POLYSACCHARIDE SOLUBILITY IN THREE CULTIVARS OF STRAWBERRY FRUIT FOLLOWING SHORT-TERM EXPOSURE TO HIGH PCO<sub>2</sub>.
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- Journal of Food Quality, 2010, v. 33, n. 3, p. 312, doi. 10.1111/j.1745-4557.2010.00319.x
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- Article
OPTIMIZATION OF CARROT POMACE POWDER INCORPORATION ON EXTRUDED PRODUCT QUALITY BY RESPONSE SURFACE METHODOLOGY.
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- Journal of Food Quality, 2010, v. 33, n. 3, p. 350, doi. 10.1111/j.1745-4557.2010.00323.x
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- Article
EFFECT OF STORAGE TEMPERATURE AND TIME ON QUALITY IN MINIMALLY PROCESSED LITCHI FRUIT ( LITCHI CHINENSIS SONN.).
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- Journal of Food Quality, 2010, v. 33, n. 3, p. 299, doi. 10.1111/j.1745-4557.2010.00324.x
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- Article
MICROBIAL DYNAMICS DURING THE FERMENTATION OF WAKALIM, A TRADITIONAL ETHIOPIAN FERMENTED SAUSAGE.
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- Journal of Food Quality, 2010, v. 33, n. 3, p. 370, doi. 10.1111/j.1745-4557.2010.00326.x
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- Article