Works matching IS 10820132 AND DT 1999 AND VI 5 AND IP 2
Results: 12
Book reviews : Functional Foods. Biochemical and processing aspects. G. Mazza. Publicado en 1998 por Technomic Publishing Company Inc., 851 New Holland Av. Box 3535 Lancaster, Pennsylvania 17604. XIX+460 p., ISBN 1566764874.
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- Food Science & Technology International, 1999, v. 5, n. 2, p. 184, doi. 10.1177/108201329900500211
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Book reviews : Las operaciones de la ingeniería de los alimentos. J.G. Brennan, J.R. Butters, N.D. Cowell y A.E.V. Lilley. 3ª edición. Traducido por Justino Burgos González. Publi cado en 1998 por Editorial Acribia, S. A. ...
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- Food Science & Technology International, 1999, v. 5, n. 2, p. 183, doi. 10.1177/108201329900500210
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Book reviews : Ciencia de la carne. R. A. Lawrie. 3ª edición. Traducido por A. Marcos Barrado, P.L. López Buesa y B. Marcos Esteban. Publicado en 1998 por Editorial Acribia, Royo 23, 50006 Zaragoza, España. XXI + 367 pp., ...
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- Food Science & Technology International, 1999, v. 5, n. 2, p. 183, doi. 10.1177/108201329900500209
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- Article
News.
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- Food Science & Technology International, 1999, v. 5, n. 2, p. 185, doi. 10.1177/108201329900500212
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- Article
Review: Selected indicators of the quality of thermal processed milk / Revisión: Indicadores seleccionados para el control de calidad de la leche tratada térmicamente.
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- Food Science & Technology International, 1999, v. 5, n. 2, p. 121, doi. 10.1177/108201329900500202
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Book reviews : The Technology of Dairy Products. Editado por Ralph Early. Publicado en 1998 por Blackie Academic and Professional, 2-6 Boundary Row, London SE18HN, UK. XIV+ 446 p., ISBN 07 514 0344 X.
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- Food Science & Technology International, 1999, v. 5, n. 2, p. 183, doi. 10.1177/108201329900500208
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Efecto de las condiciones de procesamiento, contenido de grasa y grado de frescura de la materia prima en la calidad de filetes de bagre ahumados / Effect of processing conditions, lipids content and freshness on acceptability of smoked catfish.
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- Food Science & Technology International, 1999, v. 5, n. 2, p. 167, doi. 10.1177/108201329900500206
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Imperfect squeezing flow viscosimetry for commercial refried beans / Viscosimetría de extensión biaxial imperfecta de frijoles refritos.
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- Food Science & Technology International, 1999, v. 5, n. 2, p. 159, doi. 10.1177/108201329900500205
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Fruity flavor increase of Spanish Airén white wines made by brief fermentation skin contact / Aumento del aroma afrutado de los vinos blancos Airén fermentados en presencia de hollejos.
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- Food Science & Technology International, 1999, v. 5, n. 2, p. 149, doi. 10.1177/108201329900500204
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Chemical and functional properties of sardine (Sardina pilchardus W.) dark and light muscle proteins during frozen storage. Effect of washing on mince quality / Propiedades químicas y funcionales de las proteínas del músculo ...
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- Food Science & Technology International, 1999, v. 5, n. 2, p. 139, doi. 10.1177/108201329900500203
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Nota. Modificaciones cromáticas del vino tinto de crianza según el tipo de barrica en que envejece / Note. Chromatic modifications of aged red wines depending on aging barrel type.
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- Food Science & Technology International, 1999, v. 5, n. 2, p. 177, doi. 10.1177/108201329900500207
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Revisión: Aplicación de las técnicas cromatográficas al estudio de triglicéridos y esteroles de la grasa de leche / Review: Application of chromatographic techniques to the study of triglycerides and sterols of milk ...
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- Food Science & Technology International, 1999, v. 5, n. 2, p. 103, doi. 10.1177/108201329900500201
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- Article