Works matching IS 10820132 AND DT 2000 AND VI 6 AND IP 2
Results: 18
Conservación no térmica de alimentos. Gustavo V. Barbosa-Cánovas, Usha R. Pothakamury, Enrique Palou y Barry G. Swanson. Traducido por Albert Ibarz Ribas. Publicado en 1999 por Editorial Acribia, S.A. XIII + 280 pp., ISBN 84 200 ...
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 174, doi. 10.1177/108201320000600217
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- Article
News.
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 175, doi. 10.1177/108201320000600218
- Publication type:
- Article
Book reviews : Antioxidant Food Supplements in Human Health. Editado por L. Packer, M. Hiramatsu and T. Yoshikawa. Publicado en 1999 por Academic Press. XXI+ 511 pp., ISBN 012 543590 8.
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 174, doi. 10.1177/108201320000600216
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- Article
Book reviews : Microorganismos de los alimentos 2. Métodos de muestreo para análisis microbiológicos: Principios y aplicaciones especificas. Editado por ICMSF. Traducido por Juan Antonio Pereda Ordoñez y Gonzalo Garcia de ...
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 173, doi. 10.1177/108201320000600215
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- Article
Book reviews : Oenologie. Fondements scientifiques et technologiques. Editado por Claude Flanzy. Publicado en 1999 por Editorial Lavoisier Tec & Doc. 7ª edición, XXXII + 1311 pp., ISBN 2 7430 0243 3.
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 173, doi. 10.1177/108201320000600214
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Book reviews : Ciencia de los Alimentos. N.N. Potter y J.H. Hotchkiss. 5ª edición, traducido del inglés al castellano por Bernabé Sanz Pérez et al. Publicado en 1999 por Editorial Acribia, S.A. XI + 667 pp., ISBN 84 ...
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 173, doi. 10.1177/108201320000600213
- Publication type:
- Article
Linear and non-linear viscoelasticity of low-in-cholesterol mayonnaise / Viscoelasticidad lineal y no lineal de mayonesas con bajo contenido en colesterol.
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 165, doi. 10.1177/108201320000600212
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- Article
Interactions between water and EVOH food packaging films / Interacciones entre el agua y películas de EVOH para el envasado de alimentos.
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 159, doi. 10.1177/108201320000600211
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- Article
Note. Growth of Vibrio parahaemolyticus in lobster homogenates at different temperatures / Nota. Crecimiento de Vibrio parahaemolyticus en langosta a diferentes temperaturas.
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 145, doi. 10.1177/108201320000600209
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Separation kinetics of karnal bunt (Tilletia indica) infected wheat (Triticum aestivum) grains in a fluidized bed / Cinética de separación de granos de trigo (Triticum aestivum) infectados con carbon parcial (Tilletia indica) en un ...
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 137, doi. 10.1177/108201320000600208
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- Article
Nota. Composición nutritiva de la biomasa de la microalga Porphyridium cruentum / Note. Nutrient composition of the biomass of the microalga Porphyridium cruentum.
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 129, doi. 10.1177/108201320000600207
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FOOD SCIENCE & TECHNOLOGY INTERNATIONAL (ISSN 1082-0132) is published six times per year by Aspen Publishers, Inc., 7201 McKinney Circle, Frederick, Maryland 21704. Postmaster: Send address changes to Fulfillment, Aspen Publishers, Inc., 7201 ...
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 84, doi. 10.1177/108201320000600201
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- Article
Caracterización microestructural del queso de Burgos mediante diferentes técnicas microscópicas / Microstructural characterization of Burgos cheese using different microscopy techniques.
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 151, doi. 10.1177/108201320000600210
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- Article
Influence of enzymes in sourdough wheat breadmaking. Changes in pentosans / Influencia de las enzimas y los iniciadores microbianos en panificación. Cambios en las pentosanas.
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 109, doi. 10.1177/108201320000600204
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- Article
Revisión: Envasado activo de los alimentos / Review: Active food packaging.
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 97, doi. 10.1177/108201320000600203
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- Article
Poliaminas: Biosíntesis, metabolismo y su papel en la maduración y manipulación postrecolección de frutos / Polyamines: Biosynthesis, metabolism, and their role in ripening and postharvest handling of fruits.
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 85, doi. 10.1177/108201320000600202
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Note. Production of shiitake mushroom (Lentinus edodes) on lignocellulosic residues / Nota. Cultivo del hongo shiitake (Lentinus edodes) en residuos lignocelulósicos.
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 123, doi. 10.1177/108201320000600206
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Note. Histamine production by some lactic acid bacteria isolated from ciders / Nota. Producción de histamina por algunas bacterias lácticas aisladas a partir de sidras.
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- Food Science & Technology International, 2000, v. 6, n. 2, p. 117, doi. 10.1177/108201320000600205
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- Article