Works matching IS 10820132 AND DT 1999 AND VI 5 AND IP 6
Results: 11
Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación / Influence of clarification by sedimentation on the content of ...
- Published in:
- Food Science & Technology International, 1999, v. 5, n. 6, p. 471, doi. 10.1177/108201329900500604
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- Article
Consequences of frozen storage for nutritional value of hake / Consecuencias del almacenamiento en congelación en el valor nutricional de merluza.
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- Food Science & Technology International, 1999, v. 5, n. 6, p. 493, doi. 10.1177/108201329900500607
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- Article
News.
- Published in:
- Food Science & Technology International, 1999, v. 5, n. 6, p. 523, doi. 10.1177/108201329900500611
- Publication type:
- Article
Nota. Estudio de algunos quesos típicos españoles por microscopía electrónica de barrido. Principales modificaciones microestructurales causadas por la congelación / Note. Study of some typical Spanish cheeses by ...
- Published in:
- Food Science & Technology International, 1999, v. 5, n. 6, p. 515, doi. 10.1177/108201329900500610
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- Article
Lipids of pork meat as affected by various cooking techniques / Modificaciones de los lípidos de carne de cerdo en función de su guiso.
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- Food Science & Technology International, 1999, v. 5, n. 6, p. 501, doi. 10.1177/108201329900500608
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- Article
Influence of processing and storage conditions in strawberry jam color / Influencia de las condiciones de tratamiento y de almacenamiento en el color de confituras de fresa.
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- Food Science & Technology International, 1999, v. 5, n. 6, p. 487, doi. 10.1177/108201329900500606
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- Article
Textural and structural changes of dehydrofreeze-thawed strawberry slices: Effects of different dehydration pretreatments / Cambios texturales y estructurales de rodajas de fresa deshidratadas y descongeladas: Efectos de diferentes pretratamientos de ...
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- Food Science & Technology International, 1999, v. 5, n. 6, p. 479, doi. 10.1177/108201329900500605
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- Article
Note. Shelf life of a saturated vitamin E carrier system for use in the food industry / Nota. Vida útil de un sistema de microencapsulación de vitamina E para alimentos.
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- Food Science & Technology International, 1999, v. 5, n. 6, p. 509, doi. 10.1177/108201329900500609
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- Article
Emulsifying ability of soy protein isolates obtained at pilot plant under simultaneous heat and reducing treatments / Capacidad emulsionante de aislados proteicos de soja obtenidos en planta piloto con tratamientos térmicos y reductores ...
- Published in:
- Food Science & Technology International, 1999, v. 5, n. 6, p. 463, doi. 10.1177/108201329900500603
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- Article
Revision: Indicadores del deterioro de la calidad proteica y del valor nutritivo de la leche / Review: Indicators of damage of protein quality and nutritional value of milk.
- Published in:
- Food Science & Technology International, 1999, v. 5, n. 6, p. 447, doi. 10.1177/108201329900500602
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- Publication type:
- Article
Food Science & Technology International An Aspen Publication@.
- Published in:
- Food Science & Technology International, 1999, v. 5, n. 6, p. 446, doi. 10.1177/108201329900500601
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- Publication type:
- Article