CONTENT OF BASIC COMPONENTS AND VOLATILE OILS IN GREEN DILL AS DEPENDING ON THE HEIGHT AND USABLE PARTS OF PLANTS.
- Published in:
- Journal of Food Quality, 2007, v. 30, n. 3, p. 281, doi. 10.1111/j.1745-4557.2007.00121.x
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- Publication type:
- Article
Works matching IS 01469428 AND DT 2007 AND VI 30 AND IP 3
Results: 9
1
2
DETERMINATION OF BENZO(a)PYRENE IN VEGETABLE OILS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY.
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- Journal of Food Quality, 2007, v. 30, n. 3, p. 300, doi. 10.1111/j.1745-4557.2007.00122.x
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- Publication type:
- Article
3
QUALITY AND CONSUMER ACCEPTANCE OF AKARA (FRIED COWPEA PASTE) PROCESSED FROM WET- AND DRY-MILLED COWPEA ( VIGNA UNGUICULATA) MEAL WITH SPECIFIED PARTICLE SIZE DISTRIBUTION.
- Published in:
- Journal of Food Quality, 2007, v. 30, n. 3, p. 309, doi. 10.1111/j.1745-4557.2007.00123.x
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- Publication type:
- Article
4
VOLATILE CONSTITUENTS OF ORANGE WINE OBTAINED FROM MORO ORANGES ( CITRUS SINENSIS[L.] OSBECK).
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- Journal of Food Quality, 2007, v. 30, n. 3, p. 330, doi. 10.1111/j.1745-4557.2007.00124.x
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- Publication type:
- Article
5
QUALITY OF FLAVORED YOGURT CONTAINING ADDED COFFEE AND SUGAR.
- Published in:
- Journal of Food Quality, 2007, v. 30, n. 3, p. 342, doi. 10.1111/j.1745-4557.2007.00125.x
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- Publication type:
- Article
6
BRAZILIAN HULL-LESS AND MALTING BARLEY GENOTYPES: I. CHEMICAL COMPOSITION AND PARTIAL CHARACTERIZATION.
- Published in:
- Journal of Food Quality, 2007, v. 30, n. 3, p. 357, doi. 10.1111/j.1745-4557.2007.00127.x
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- Publication type:
- Article
7
BRAZILIAN HULL-LESS AND MALTING BARLEY GENOTYPES: II. THERMAL AND RHEOLOGICAL PROPERTIES OF STARCH.
- Published in:
- Journal of Food Quality, 2007, v. 30, n. 3, p. 372, doi. 10.1111/j.1745-4557.2007.00128.x
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- Publication type:
- Article
8
THERMAL AND SPECTRAL PROPERTIES OF TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN IN TRIS-HCl.
- Published in:
- Journal of Food Quality, 2007, v. 30, n. 3, p. 386, doi. 10.1111/j.1745-4557.2007.00129.x
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- Publication type:
- Article
9
CONSUMER ACCEPTANCE OF “FARM RAISED” PRECOOKED ROAST BEEF.
- Published in:
- Journal of Food Quality, 2007, v. 30, n. 3, p. 403, doi. 10.1111/j.1745-4557.2007.00130.x
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- Publication type:
- Article