Works matching IS 10820132 AND DT 2000 AND VI 6 AND IP 4
Results: 10
Note. Effects of ingredients and processing on dough rheology of wheat flour tortillas Nota. Efecto de los ingredientes y del proceso sobre la reología de la masa para tortillas de harina de trigo.
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- Food Science & Technology International, 2000, v. 6, n. 4, p. 331, doi. 10.1177/108201320000600408
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- Article
Lubricated squeezing flow viscometry for dulce de leche (milk sweet) Viscometría de extensión biaxial sin fricción de dulce de leche.
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- Food Science & Technology International, 2000, v. 6, n. 4, p. 339, doi. 10.1177/108201320000600409
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- Article
Review: Confocal scanning laser microscopy. A powerful tool in food science Revision: Microscopía láser confocal de barrido. Una potente herramienta en la ciencia de los alimentos.
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- Food Science & Technology International, 2000, v. 6, n. 4, p. 267, doi. 10.1177/108201320000600402
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- Article
Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs Influencia de las condiciones de crianza y del cruce en el color de los músculos de cerdos Ibéricos.
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- Food Science & Technology International, 2000, v. 6, n. 4, p. 315, doi. 10.1177/108201320000600406
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- Article
Note. Effect of trisodium phosphate on mesophilic and psychrotrophic bacterial flora attached to the skin of chicken carcasses during refrigerated storage Nota. Efecto del fosfato trisódico en los microorganismos mesófilos y ...
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- Food Science & Technology International, 2000, v. 6, n. 4, p. 345, doi. 10.1177/108201320000600410
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- Article
Influence of some commercial proteases and enzymatic associations on the hydrolytic solubilization of deboned poultry meat proteins Influencia de algunas proteasas comerciales y preparados enzimáticos en la solubilización hidrolitica de ...
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- Food Science & Technology International, 2000, v. 6, n. 4, p. 301, doi. 10.1177/108201320000600404
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- Article
Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas destiladas obtenidas de la fermentación del orujo de uva.
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- Food Science & Technology International, 2000, v. 6, n. 4, p. 285, doi. 10.1177/108201320000600403
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- Article
Nota. Efecto de la historia térmica en la gelificación de pasta fresca de jurel (T. murphyi) tipo surimi Note. Effect of thermal history on the gelation of horse mackerel (T. murphyi) raw paste surimi-type.
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- Food Science & Technology International, 2000, v. 6, n. 4, p. 323, doi. 10.1177/108201320000600407
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- Article
Food Science & Technology International An Aspen Publication®.
- Published in:
- Food Science & Technology International, 2000, v. 6, n. 4, p. 266, doi. 10.1177/108201320000600401
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- Article
Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza.
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- Food Science & Technology International, 2000, v. 6, n. 4, p. 307, doi. 10.1177/108201320000600405
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- Article