Oyster shucking technologies: past and present.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 223, doi. 10.1111/j.1365-2621.2005.01052.x
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- Publication type:
- Article
Works matching IS 0950-5423 AND VI 41 AND IP 3 AND DT 2006
Results: 13
1
2
Kavut, a traditional Turkish cereal product: production method and some chemical and sensorial properties.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 233, doi. 10.1111/j.1365-2621.2005.01053.x
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- Article
3
Chemical and microbiological quality of Garris, Sudanese fermented camel's milk product.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 321, doi. 10.1111/j.1365-2621.2005.01070.x
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- Article
4
Effect of wheat variety, farming site, and bread-baking on total phenolics.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 329, doi. 10.1111/j.1365-2621.2005.01057.x
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- Article
5
Dry-pasteurization of egg albumen powder in a fluidized bed. I. Effect on microbiology, physical and chemical parameters.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 249, doi. 10.1111/j.1365-2621.2005.01058.x
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- Article
6
Dry-pasteurization of egg albumen powder in a fluidized bed. II. Effect on functional properties: gelation and foaming.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 263, doi. 10.1111/j.1365-2621.2005.01059.x
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- Article
7
Viability assessment of lactic acid bacteria in commercial dairy products stored at 4 °C using LIVE/DEAD® BacLight<sup>TM</sup> staining and conventional plate counts.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 275, doi. 10.1111/j.1365-2621.2005.01060.x
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- Article
8
Effect of black tea, garlic and onion on corn oil stability and fatty acid composition under accelerated oxidation.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 243, doi. 10.1111/j.1365-2621.2005.01056.x
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- Article
9
Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 289, doi. 10.1111/j.1365-2621.2005.01062.x
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- Article
10
Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 295, doi. 10.1111/j.1365-2621.2005.01063.x
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- Article
11
Trends in the production and storage of fresh meat – the holistic approach to bacteriological meat quality.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 303, doi. 10.1111/j.1365-2621.2005.01066.x
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- Article
12
Characterization of blond and Star Ruby (red) Jaffa grapefruits using antioxidant and electrophoretic methods.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 311, doi. 10.1111/j.1365-2621.2005.01067.x
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- Article
13
Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 281, doi. 10.1111/j.1365-2621.2005.01061.x
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- Publication type:
- Article