Works matching IS 10820132 AND DT 2003 AND VI 9 AND IP 1
Results: 8
Changes in Volatile Compounds During Ripening in Grapes of Airén, Macabeo and Chardonnay White Varieties Grown in La Mancha Region (Spain).
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- Food Science & Technology International, 2003, v. 9, n. 1, p. 33
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- Article
Influence of Composition of Emulsifier Blends on the Rheological Properties of Salad Dressing-type Emulsions.
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- Food Science & Technology International, 2003, v. 9, n. 1, p. 53, doi. 10.1177/1082013203009001008
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- Article
Physico-chemical and Physiological Changes During Fruit Development and Ripening of Five Loquat (Eriobotrya japonica Lindl.) Cultivars.
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- Food Science & Technology International, 2003, v. 9, n. 1, p. 43
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- Article
Note: Use of a Distribution of Frequencies Model to Interpret the Tailed Heat Inactivation Curves of Prions.
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- Food Science & Technology International, 2003, v. 9, n. 1, p. 29, doi. 10.1177/1082013203009001005
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- Article
Note: Effect of Barley Flour, Wet Gluten and Ascorbic Acid on Bread Crumb Texture.
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- Food Science & Technology International, 2003, v. 9, n. 1, p. 17, doi. 10.1177/1082013203009001003
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- Article
Reduction of Free Fatty Acid Content of Olive-pomace Oil by Enzymatic Glycerolysis.
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- Food Science & Technology International, 2003, v. 9, n. 1, p. 11
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- Article
Prototype Instruments for Laboratory and On-line Measurement of Lipoxygenase Activity.
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- Food Science & Technology International, 2003, v. 9, n. 1, p. 5, doi. 10.1177/1082013203009001001
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- Publication type:
- Article
Rheological Properties of Batters for Coating Products — Effect of Addition of Corn Flour and Salt.
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- Food Science & Technology International, 2003, v. 9, n. 1, p. 23, doi. 10.1177/1082013203009001004
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- Article