Works matching IS 10820132 AND DT 1999 AND VI 5 AND IP 3
Results: 15
Book reviews : Temas en Tecnología de Alimentos. Volumen 2. Fibra dietética. Editado por F.M. Lajolo y E. Wenzel de Menezes. Publicado en 1998 por el Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo CYTED, ...
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 276, doi. 10.1177/108201329900500314
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- Article
Book reviews : Procesado de Frutas. Arthey y Ashurst. Traducido al castellano por Justino Burgos González y Carmen Argón Robles. Editorial Acribia Royo 23, Zaragoza. XIII + 273 pp., ISBN 84-200-0839-2.
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 275, doi. 10.1177/108201329900500312
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- Article
Book reviews : Freezing Effects on Food Quality. Editado por Lester E. Jeremiah. Publicado en 1998 por Marcel Dekker, Inc., 270 Madison Avenue, New York. 520 pp., ISBN 0 8247 9350.
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 275, doi. 10.1177/108201329900500311
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News.
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 277, doi. 10.1177/108201329900500315
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- Article
Book reviews : Instrumentation and Sensors for the Food Industry. Editado por Erika Kress-Rogers. Publicado en 1998 por Butterworth Heinemann. Linacre House, Jordan Hill, Oxford OX2 8DP, UK. XVII + 780 pp., ISBN 0 75061157.
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 275, doi. 10.1177/108201329900500313
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- Article
Effects of the combination of starters and enzymes in regulating 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, 1999, v. 5, n. 3, p. 263, doi. 10.1177/108201329900500310
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Note. Physico-chemical characteristics of sucrose syrup used for the osmotic dehydration of apples (Golden delicious) / Nota. Características físico-químicas de jarabe de sacarosa empleado en la dehidratación ...
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 255, doi. 10.1177/108201329900500309
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- Article
Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl / KCl.
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 251, doi. 10.1177/108201329900500308
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The fermentation of whole wheat flour by Pediococcus pentosaceus / Fermentación de harina de trigo integral con Pediococcus pentosaceus.
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 243, doi. 10.1177/108201329900500307
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Effect of α—tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham / Efecto del suplemento con acetato de α—tocoferol y de la alimentación ...
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 235, doi. 10.1177/108201329900500306
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Unsaponifiable fraction and n-alkane profile of subcutaneous fat from Iberian ham / Fracción insaponificable y perfil de los n-alcanos de la grasa subcutánea del jamón Ibérico.
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 229, doi. 10.1177/108201329900500305
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Harvest maturity related changes in the cold-induced activation of 1-aminocyclopropane-1-carboxylic acid metabolism in Granny Smith apples / Efecto del estado de madurez sobre la activación por frío del metabolismo del ácido ...
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 223, doi. 10.1177/108201329900500304
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- Article
Efecto del envasado individual con películas plásticas en la calidad de mandarinas Dancy almacenadas en refrigeración / Effect of individual seal packaging in plastic films on the quality of Dancy mandarins stored under ...
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 215, doi. 10.1177/108201329900500303
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- Article
Inhibición de proteasas en geles de surimi de jurel (Trachurus murphyi) / Inhibition of proteases in surimi gels from jack mackerel (Trachurus murphyi).
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 203, doi. 10.1177/108201329900500302
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- Article
Textura de geles de huevo obtenidos por alta presión / Texture of egg gels induced by high hydrostatic pressure.
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 191, doi. 10.1177/108201329900500301
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