Works matching IS 10820132 AND DT 2003 AND VI 9 AND IP 4
Results: 9
Some Kinetic Properties of Polyphenol Oxidase Obtained from Various Salvia Species (Salvia viridis L., Salvia virgata Jacq. and Salvia tomentosa Miller).
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- Food Science & Technology International, 2003, v. 9, n. 4, p. 309
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- Article
Colour Stabilization of Spray-dried Porcine Red Blood Cells Using Nicotinic Acid and Nicotinamide.
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- Food Science & Technology International, 2003, v. 9, n. 4, p. 301, doi. 10.1177/108201303036092
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- Article
Note: Comparison of Colour Techniques to Measure Chocolate Fat Bloom.
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- Food Science & Technology International, 2003, v. 9, n. 4, p. 295, doi. 10.1177/108201303036045
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- Article
Comparative Effects of the Fat Extracted From Raw and Fried Sardines upon Rat Growth and Zinc Bioavailability.
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- Food Science & Technology International, 2003, v. 9, n. 4, p. 285
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- Article
Effect of Thermal Treatment on the Antioxidant Activity and Content of Carotenoids and Phenolic Compounds of Cactus Pear Cladodes (Opuntia ficus-indica).
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- Food Science & Technology International, 2003, v. 9, n. 4, p. 271, doi. 10.1177/108201303036093
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- Article
Extraction and Functional Characteristics of Brazil Nut (Bertholletia excelsa HBK) Globulin.
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- Food Science & Technology International, 2003, v. 9, n. 4, p. 265, doi. 10.1177/108201303038172
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- Article
Effect of Moisture on the Mechanical Properties of Pork Rind (Chicharrón).
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- Food Science & Technology International, 2003, v. 9, n. 4, p. 249
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- Article
Influence of Feeds and Rearing System on the Productive Performances and the Chemical and Fatty Acid Composition of Hare Meat.
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- Food Science & Technology International, 2003, v. 9, n. 4, p. 279, doi. 10.1177/108201303038106
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- Article
Note: Shelf Life Determination of Korean Seasoned Side Dishes.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 4, p. 257, doi. 10.1177/108201303038059
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- Article