Works matching IS 10820132 AND DT 2001 AND VI 7 AND IP 4
Results: 13
Elaboración de vinos. Seguridad-calidad-métodos (Book).
- Published in:
- 2001
- By:
- Publication type:
- Book Review
Fundamentos de biotecnología de los alimentos (Book).
- Published in:
- 2001
- By:
- Publication type:
- Book Review
Análisis y producción de vino (Book).
- Published in:
- 2001
- By:
- Publication type:
- Book Review
Pulsed Electric Fields in Food Processing (Book).
- Published in:
- 2001
- By:
- Publication type:
- Book Review
Phytochemicals as Bioactive Agents (Book).
- Published in:
- 2001
- By:
- Publication type:
- Book Review
Note. Effect of Nixtamal Degermination on Some Physical Properties of Corn Masa and on Sensory Characteristics of Corn Tortillas.
- Published in:
- Food Science & Technology International, 2001, v. 7, n. 4, p. 363, doi. 10.1177/108201301772660600
- By:
- Publication type:
- Article
Kinetics of Ethanol and Acetaldehyde Production in Fermenting Wheat Dough by Laser-Based Trace Gas Detection.
- Published in:
- Food Science & Technology International, 2001, v. 7, n. 4, p. 307
- By:
- Publication type:
- Article
Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products.
- Published in:
- Food Science & Technology International, 2001, v. 7, n. 4, p. 355, doi. 10.1106/015N-JDX2-3HJD-DRWG
- By:
- Publication type:
- Article
Sensory Profile of Ewe's Milk Cheeses.
- Published in:
- Food Science & Technology International, 2001, v. 7, n. 4, p. 347
- By:
- Publication type:
- Article
Effects of Pulsed Electric Field Processing on Apple and Pear Polyphenoloxidases.
- Published in:
- Food Science & Technology International, 2001, v. 7, n. 4, p. 339, doi. 10.1106/MJ46-8J9U-1H11-T0ML
- By:
- Publication type:
- Article
Morphological and Physical Changes during Heating of Pressurized Common Octopus Muscle up to Cooking Temperature.
- Published in:
- Food Science & Technology International, 2001, v. 7, n. 4, p. 329, doi. 10.1177/108201301772660565
- By:
- Publication type:
- Article
Fatty Acid Changes in High Oleic Acid Sunflower Oil During Successive Deep-Fat Fryings of Frozen Foods.
- Published in:
- Food Science & Technology International, 2001, v. 7, n. 4, p. 317, doi. 10.1177/108201301772660556
- By:
- Publication type:
- Article
Review: Bacteriocins of Lactic Acid Bacteria.
- Published in:
- Food Science & Technology International, 2001, v. 7, n. 4, p. 281, doi. 10.1106/R8DE-P6HU-CLXP-5RYT
- By:
- Publication type:
- Article