Production of Low-Fat Emulsified Cooked Sausages Using Amorphous Cellulose Gel.
- Published in:
- Journal of Food Quality, 2014, v. 37, n. 6, p. 437, doi. 10.1111/jfq.12104
- By:
- Publication type:
- Article
Works matching IS 01469428 AND DT 2014 AND VI 37 AND IP 6
Results: 8
1
2
Application of Salt Solution and Vacuum Packaging in Extending the Shelf Life of Cooked Fish Balls for Home and Retail Uses.
- Published in:
- Journal of Food Quality, 2014, v. 37, n. 6, p. 444, doi. 10.1111/jfq.12105
- By:
- Publication type:
- Article
3
Issue Information.
- Published in:
- Journal of Food Quality, 2014, v. 37, n. 6, p. i, doi. 10.1111/jfq.12052
- Publication type:
- Article
4
Efficacy of Monitoring the Sensory Taste Characteristics in Pomegranate Juice with Electronic Tongue and Chemical Measurements.
- Published in:
- Journal of Food Quality, 2014, v. 37, n. 6, p. 383, doi. 10.1111/jfq.12113
- By:
- Publication type:
- Article
5
Technological Characterization of Lactic Acid Bacteria Protease Isolated from Traditional Chinese Fermented Milk.
- Published in:
- Journal of Food Quality, 2014, v. 37, n. 6, p. 395, doi. 10.1111/jfq.12115
- By:
- Publication type:
- Article
6
Interlaboratory Identification of Black Seabream ( S pondyliosoma cantharus) as a Model Species on Basis of Polymerase Chain Reaction Targeting the Second Intron of the Parvalbumin Gene.
- Published in:
- Journal of Food Quality, 2014, v. 37, n. 6, p. 429, doi. 10.1111/jfq.12114
- By:
- Publication type:
- Article
7
Effect of Natural Additives on the Fatty Acid Signatures of Green Mussel P erna viridis L. in a Time-Dependent Accelerated Shelf Life Study.
- Published in:
- Journal of Food Quality, 2014, v. 37, n. 6, p. 415, doi. 10.1111/jfq.12116
- By:
- Publication type:
- Article
8
Impact of Processing Condition on Nutraceutical Potency of Soy Whey Hydrolysate.
- Published in:
- Journal of Food Quality, 2014, v. 37, n. 6, p. 403, doi. 10.1111/jfq.12117
- By:
- Publication type:
- Article