Works matching IS 10820132 AND DT 1995 AND VI 1 AND IP 1
Results: 12
Book Reviews : Food Process Design and Evaluation. Rakesh Ku mar Singh. Publicado en 1995 por Technomic Publishing Company, Inc., 851 New Holland Avenue, Box 3535, Lancaster, PA. 17604, USA. IX + 257 pp., ISBN 1-56676-230-8.
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- Food Science & Technology International, 1995, v. 1, n. 1, p. 52, doi. 10.1177/108201329500100112
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- Article
Book Reviews : Brewing. M.J. Lewis y T.W. Young. Publicado en 1995 por Chapman & Hall, 2-6 Boundary Row, London SE1 8HN, UK. Chapman & Hall, 115 Fifth Avenue, New York, NY 10003. XII + 260 pp., ISBN 0-412-26420X.
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- Food Science & Technology International, 1995, v. 1, n. 1, p. 52, doi. 10.1177/108201329500100111
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- Article
Book Reviews : Toxicologia de los Alimentos. Ernst Lindner. Tra ducción de Aurora Pérez Torromé. 2° ed., publi cado en 1995 por Acribia. Royo, 23. 50006 Zara goza. XII + 262 pp., ISBN 84-200-0776-5.
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- Food Science & Technology International, 1995, v. 1, n. 1, p. 51, doi. 10.1177/108201329500100110
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- Article
Book Reviews : Guide to Quality Management Systems for the Food Industry. Ralph Early. Publicado en 1995 por Blackie Academic and Professional/Chap man & Hall. Wester Cleddens Road, Bishop briggs, Glasgow G64 2NZ, UK. Chapman & Hall, 115 Fifth ...
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- Food Science & Technology International, 1995, v. 1, n. 1, p. 51, doi. 10.1177/108201329500100109
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News.
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- Food Science & Technology International, 1995, v. 1, n. 1, p. 47, doi. 10.1177/108201329500100108
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- Article
Note: Rheological changes in cooked cornmeal dough due to differences in moisture content using squeezing flow viscometry/Nota: Efecto del contenido de húmedad en las propiedades reológicas de masa de maíz cocida usando ...
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- Food Science & Technology International, 1995, v. 1, n. 1, p. 41, doi. 10.1177/108201329500100107
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Influence of postharvest hot-dip fungicide treatments on Redblush grapefruit quality during long-term storage/Efecto de los tratamientos fungicidas postcosecha por inmersión en agua caliente sobre la calidad del pomelo Redblush durante el ...
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- Food Science & Technology International, 1995, v. 1, n. 1, p. 35, doi. 10.1177/108201329500100106
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Efecto de la temperatura y contenido en sólidos solubles sobre la cinética de pardeamiento no enzimático de zumos clarificados de manzana/Effect of temperature and soluble solids content on nonenzymatic browning kinetics for ...
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- Food Science & Technology International, 1995, v. 1, n. 1, p. 29, doi. 10.1177/108201329500100105
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Determination of stable carbon isotope ratio δ13 C by mass spectrometry in Spanish honeys/Análisis del índice isotópico estable δ13C en mieles españolas mediante resonancia magnética nuclear.
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- Food Science & Technology International, 1995, v. 1, n. 1, p. 25, doi. 10.1177/108201329500100104
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Changes in free amino acids of hake (Merluccius merluccius L.) muscle during frozen storage/Cambios producidos en los aminoácidos libres del músculo de merluza (Merluccius merluccius L.) durante su conservación en estado congelado.
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- Food Science & Technology International, 1995, v. 1, n. 1, p. 19, doi. 10.1177/108201329500100103
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Review : Instrumentation for the rheological characterization of foods/Instrumentación para la caracterización reológica de alimentos.
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- Food Science & Technology International, 1995, v. 1, n. 1, p. 3, doi. 10.1177/108201329500100102
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Editorial.
- Published in:
- Food Science & Technology International, 1995, v. 1, n. 1, p. 1, doi. 10.1177/108201329500100101
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- Article