Works matching IS 10820132 AND DT 2003 AND VI 9 AND IP 5
Results: 8
Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro, A Traditional Greek Distillate.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 5, p. 371, doi. 10.1177/1082013203038872
- By:
- Publication type:
- Article
Note: Behaviour of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in Pasteurised and Non-pasteurised Kefir Fermented for One or Two Days.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 5, p. 365, doi. 10.1177/1082013203039252
- By:
- Publication type:
- Article
Note: Volatile Profile from Caninha Aged in Oak (Quercus sp) and Balsam (Myroxylon sp) Barrels.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 5, p. 359, doi. 10.1177/1082013203039135
- By:
- Publication type:
- Article
Note: Effect of Some Spice Extracts on Bacterial Inhibition.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 5, p. 353
- By:
- Publication type:
- Article
Note: Relationships of Consumer Acceptability and Sensory Attributes of Yerba Mate (Ilex paraguariensis St. Hilarie) using Preference Mapping.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 5, p. 347, doi. 10.1177/1082013203038376
- By:
- Publication type:
- Article
Antioxidant Activity of Hizikia fusiformis on Reactive Oxygen Species Scavenging and Lipid Peroxidation Inhibition.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 5, p. 339, doi. 10.1177/1082013203039014
- By:
- Publication type:
- Article
Effect of Olive Oil-fried Sardine Consumption on Liver Lipid Composition and Fatty Acid Cholesterol Esterification in Hypercholesterolemic Rats.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 5, p. 329, doi. 10.1177/1082013203038860
- By:
- Publication type:
- Article
Effect of Blanching and Vacuum Pulse Application on Osmotic Dehydration of Pear.
- Published in:
- Food Science & Technology International, 2003, v. 9, n. 5, p. 321, doi. 10.1177/1082013203039253
- By:
- Publication type:
- Article