Works matching IS 01469428 AND DT 2014 AND VI 37 AND IP 3
Results: 9
Changes in Quality and Antioxidant Enzyme Activities of Bunched and Topped Radish ( R aphanus sativus L.) Plants during Storage at 5 or 10C.
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- Journal of Food Quality, 2014, v. 37, n. 3, p. 157, doi. 10.1111/jfq.12082
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- Article
Evaluation of Tapuy Lees as a Functional Ingredient in the Snack Food Polvoron.
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- Journal of Food Quality, 2014, v. 37, n. 3, p. 196, doi. 10.1111/jfq.12084
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- Article
Investigation of the Background of Greening of Fatty Goose Liver (Foie Gras) during Prolonged Frozen Storage under Vacuum.
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- Journal of Food Quality, 2014, v. 37, n. 3, p. 213, doi. 10.1111/jfq.12087
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- Article
Effect of Modified Atmosphere Packaging on Physicochemical, Sensory and Microbiological Properties of Spray-Dried Sea Buckthorn Fruit Juice Powder.
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- Journal of Food Quality, 2014, v. 37, n. 3, p. 149, doi. 10.1111/jfq.12075
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- Article
Combined Effect of Xylanase, Ascorbic and Citric Acid in Regulating the Quality of Bread Made From Organically Grown Spelt Cultivars.
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- Journal of Food Quality, 2014, v. 37, n. 3, p. 185, doi. 10.1111/jfq.12081
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- Article
Changes in Nonwaxy Japonica Rice Grain Textural-Related Properties during Cooking.
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- Journal of Food Quality, 2014, v. 37, n. 3, p. 177, doi. 10.1111/jfq.12085
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- Article
Quality Optimization of Canned Potatoes during Rotary Autoclaving.
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- Journal of Food Quality, 2014, v. 37, n. 3, p. 168, doi. 10.1111/jfq.12078
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- Article
Issue Information.
- Published in:
- Journal of Food Quality, 2014, v. 37, n. 3, p. i, doi. 10.1111/jfq.12049
- Publication type:
- Article
Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties.
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- Journal of Food Quality, 2014, v. 37, n. 3, p. 203, doi. 10.1111/jfq.12089
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- Article