Works matching IS 01469428 AND DT 2011 AND VI 34 AND IP 3
Results: 10
PROTEOLYTIC CHANGES DURING PROCESSING IN TURKISH DRY-CURED MEAT PRODUCT (PASTIRMA) WITH DIFFERENT SALT LEVELS.
- Published in:
- Journal of Food Quality, 2011, v. 34, n. 3, p. 212, doi. 10.1111/j.1745-4557.2011.00384.x
- By:
- Publication type:
- Article
Issue Information.
- Published in:
- 2011
- Publication type:
- Other
DETERMINATION AND PREDICTION OF ODOR THRESHOLDS FOR ODOR ACTIVE VOLATILES IN A NEUTRAL APPLE JUICE MATRIX.
- Published in:
- Journal of Food Quality, 2011, v. 34, n. 3, p. 177, doi. 10.1111/j.1745-4557.2011.00383.x
- By:
- Publication type:
- Article
ANTIOXIDANT CAPACITY, SCAVENGING RADICAL ACTIVITY AND SELECTED CHEMICAL COMPOSITION OF NATIVE APPLE CULTIVARS FROM CENTRAL EUROPE.
- Published in:
- Journal of Food Quality, 2011, v. 34, n. 3, p. 187, doi. 10.1111/j.1745-4557.2011.00387.x
- By:
- Publication type:
- Article
EFFECTS OF DIFFERENT SALT CONTENTS ON SOME QUALITY CHARACTERISTICS DURING PROCESSING OF DRY-CURED TURKISH PASTIRMA.
- Published in:
- Journal of Food Quality, 2011, v. 34, n. 3, p. 204, doi. 10.1111/j.1745-4557.2011.00382.x
- By:
- Publication type:
- Article
RANKING BEEF MUSCLES FOR WARNER-BRATZLER SHEAR FORCE AND TRAINED SENSORY PANEL RATINGS FROM PUBLISHED LITERATURE.
- Published in:
- Journal of Food Quality, 2011, v. 34, n. 3, p. 195, doi. 10.1111/j.1745-4557.2011.00386.x
- By:
- Publication type:
- Article
IMPROVEMENT OF SHELF LIFE STABILITY OF CAKES.
- Published in:
- Journal of Food Quality, 2011, v. 34, n. 3, p. 151, doi. 10.1111/j.1745-4557.2011.00379.x
- By:
- Publication type:
- Article
USE OF A CONTROLLED CHLORINE DIOXIDE (CLO.
- Published in:
- Journal of Food Quality, 2011, v. 34, n. 3, p. 220, doi. 10.1111/j.1745-4557.2011.00381.x
- By:
- Publication type:
- Article
EFFECT OF PE/AG.
- Published in:
- Journal of Food Quality, 2011, v. 34, n. 3, p. 171, doi. 10.1111/j.1745-4557.2011.00385.x
- By:
- Publication type:
- Article
SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY-FLAVORED YOGURT.
- Published in:
- Journal of Food Quality, 2011, v. 34, n. 3, p. 163, doi. 10.1111/j.1745-4557.2011.00378.x
- By:
- Publication type:
- Article