Works matching IS 10820132 AND DT 2000 AND VI 6 AND IP 3
Results: 11
Instructions to Authors.
- Published in:
- Food Science & Technology International, 2000, v. 6, n. 3, p. 263, doi. 10.1177/108201320000600311
- Publication type:
- Article
News.
- Published in:
- Food Science & Technology International, 2000, v. 6, n. 3, p. 261, doi. 10.1177/108201320000600310
- Publication type:
- Article
Perfil sensorial de diferentes muestras de nuez (Juglans regia L.)/Sensory profiles of different walnuts (Juglans regia L.).
- Published in:
- Food Science & Technology International, 2000, v. 6, n. 3, p. 207, doi. 10.1177/108201320000600303
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- Publication type:
- Article
Book reviews.
- Published in:
- Food Science & Technology International, 2000, v. 6, n. 3, p. 259, doi. 10.1177/108201320000600309
- Publication type:
- Article
Characterization of water soluble pentosans of enzyme supplemented dough and breads/ Caracterización de las pentosanas solubles en agua extraídas de masa y pan conteniendo enzimas comerciales.
- Published in:
- Food Science & Technology International, 2000, v. 6, n. 3, p. 197, doi. 10.1177/108201320000600302
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- Publication type:
- Article
Riesgos para la salud asociados al parasitismo del pescado por nematodos de los géneros Anisakis y Pseudoterranova/Health hazards related to occurrence of parasites of the genera Anisakis and Pseudoterranova in fish.
- Published in:
- Food Science & Technology International, 2000, v. 6, n. 3, p. 183, doi. 10.1177/108201320000600301
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- Publication type:
- Article
Extension of shelf life of chilled hake (Merluccius capensis) by high pressure/Prolongación de la vida útil de merluza (Merluccius capensis) sometida a altas presiones conservada en refrigeración.
- Published in:
- Food Science & Technology International, 2000, v. 6, n. 3, p. 243, doi. 10.1177/108201320000600307
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- Publication type:
- Article
Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened ...
- Published in:
- Food Science & Technology International, 2000, v. 6, n. 3, p. 251, doi. 10.1177/108201320000600308
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- Publication type:
- Article
Sensory characteristics of Iberian ham: Influence of rearing system and muscle location/ Caracteristicas sensoriales del jamón Ibérico: Influencia del sistema de engorde y del músculo.
- Published in:
- Food Science & Technology International, 2000, v. 6, n. 3, p. 235, doi. 10.1177/108201320000600306
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- Publication type:
- Article
The influence of blanching pretreatments on the quality of dehydrated broccoli stems/ Influencia del tipo de escaldado en la calidad de tallos de bróculi deshidratados.
- Published in:
- Food Science & Technology International, 2000, v. 6, n. 3, p. 227, doi. 10.1177/108201320000600305
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- Publication type:
- Article
Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta.
- Published in:
- Food Science & Technology International, 2000, v. 6, n. 3, p. 217, doi. 10.1177/108201320000600304
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- Publication type:
- Article