Works matching IS 10820132 AND DT 1998 AND VI 4 AND IP 6
Results: 13
Instrucciones para Autores.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 6, p. 457, doi. 10.1177/108201329800400613
- Publication type:
- Article
Instructions to Authors.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 6, p. 455, doi. 10.1177/108201329800400612
- Publication type:
- Article
News.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 6, p. 453, doi. 10.1177/108201329800400611
- Publication type:
- Article
Book reviews : Introducción a la Ingeniería de los Alimentos. R. Paul Singh, Dennis R. Heldman. Traducido al castellano por Francisco J. García Labiano y Pedro García Bacaicoa. Publicado en 1998 por Editorial Acribia, Royo ...
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 6, p. 449, doi. 10.1177/108201329800400610
- Publication type:
- Article
Note. Kinetic parameters of Bacillus stearothermophilus spores under isothermal and non-isothermal heating conditions Nota. Parámetros cinéticos del tratamiento isotérmico y no isotérmico de esporas de Bacillus ...
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- Food Science & Technology International, 1998, v. 4, n. 6, p. 443, doi. 10.1177/108201329800400609
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- Article
Note. β—Carotene, α—tocopherol and γ—tocopherol contents in dry legumes. Influence of cooking Nota. Contenido de β—caroteno, α—tocopherol y γ—tocopherol en legumbres ...
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- Food Science & Technology International, 1998, v. 4, n. 6, p. 437, doi. 10.1177/108201329800400608
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- Publication type:
- Article
Effects of the combination of starters and enzymes in regu lating bread quality and shelf life Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan.
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- Food Science & Technology International, 1998, v. 4, n. 6, p. 425, doi. 10.1177/108201329800400607
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- Publication type:
- Article
Note. Behaviour of packaging materials during high pressure thawing Nota. Comportamiento del material para el envase durante la descongelación con altas presiones.
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- Food Science & Technology International, 1998, v. 4, n. 6, p. 419, doi. 10.1177/108201329800400606
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- Publication type:
- Article
Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los ...
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 6, p. 407, doi. 10.1177/108201329800400605
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- Publication type:
- Article
Lipase-catalyzed esterification of glycerol with n-3 polyunsaturated fatty acids from winterized fish oil Esterificación catalítica de glicerol con ácidos grasos 3-n poliinsaturados de aceite de pescado.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 6, p. 401, doi. 10.1177/108201329800400604
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- Publication type:
- Article
Principales métodos para la determinación de la oxidación lipídica Main methods used in lipid oxidation determination.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 6, p. 391, doi. 10.1177/108201329800400603
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- Publication type:
- Article
Revisión: El pardeamiento enzimático en frutas y hortalizas mínimamente procesadas Review: Enzymatic browning in minimally processed fruit and vegetables.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 6, p. 377, doi. 10.1177/108201329800400602
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- Publication type:
- Article
Food Science & Technology International An Aspen Publication@.
- Published in:
- Food Science & Technology International, 1998, v. 4, n. 6, p. 376, doi. 10.1177/108201329800400601
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- Publication type:
- Article