Works matching IS 10820132 AND DT 1998 AND VI 4 AND IP 2
Results: 12
Food Science and Technology International/Ciencia y Tecnologia De Alimentos Internacional.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 2, p. 139, doi. 10.1177/108201329800400212
- Publication type:
- Article
Food Science and Technology International/Ciencia y Tecnologia De Alimentos Internacional.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 2, p. 137, doi. 10.1177/108201329800400211
- Publication type:
- Article
News.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 2, p. 135, doi. 10.1177/108201329800400210
- Publication type:
- Article
Book review : Hydrocollois Applications. Gum Technology in the Food and Other Industries. A. Nussinovitch. Publicado en 1997 por Chapman & Hall, 2-6 Boundary Road, London SE1 8HN, UK. + 354 pp., ISBN 0412 62120 7.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 2, p. 133, doi. 10.1177/108201329800400209
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- Publication type:
- Article
Note. Vacuum impregnation of banana (Musa acuminata cv. giant cavendish) / Nota. Impregnación a vacío de banana (Musa acuminata cv. giant cavendish.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 2, p. 127, doi. 10.1177/108201329800400208
- By:
- Publication type:
- Article
Note. Occurrence of Listeria spp. in salmon-trout (Onchorhyncus mykiss) and salmon (Salmo salar) / Nota. Presencia de Listeria spp. en trucha asalmonada (Onchorhyncus mykiss) y salmón (Salmo salar).
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 2, p. 121, doi. 10.1177/108201329800400207
- By:
- Publication type:
- Article
Estabilidad de las betalaínas extraídas del garambullo (Myrtillocactus geometrizans) / Stability of betalains extracted from garambullo (Myrtillocactus geometrizans).
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 2, p. 115, doi. 10.1177/108201329800400206
- By:
- Publication type:
- Article
Effect of anti-browning compounds on the quality of minimally processed avocados / Efecto de inhibidores del pardeamiento en la calidad de aguacates mínimamente procesados.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 2, p. 107, doi. 10.1177/108201329800400205
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- Publication type:
- Article
Stabilization of strawberry jam colour with natural colourants / Estabilización del color de mermelada de fresa mediante la adición de colorantes naturales.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 2, p. 99, doi. 10.1177/108201329800400204
- By:
- Publication type:
- Article
Influence of process variables on the hydrolysis of shark muscle protein / Influencia de las variables de proceso en la hidrólisis de proteína del músculo de tiburón.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 2, p. 91, doi. 10.1177/108201329800400203
- By:
- Publication type:
- Article
The effect of panel selection and training on external preference mapping using a low number of samples / Efecto de la selección y entrenamiento de los catadores sobre la cartografía externa de preferencias, utilizando un número ...
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 2, p. 85, doi. 10.1177/108201329800400202
- By:
- Publication type:
- Article
Influence of enzymes, pH and temperature on the kinetics of whey protein hydrolysis / Influencia de los enzimas, pH y temperatura en la cinética de la hidrólisis de las proteínas del lactosuero.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 2, p. 79, doi. 10.1177/108201329800400201
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- Publication type:
- Article