Works matching IS 10820132 AND DT 2005 AND VI 11 AND IP 5
Results: 9
Improvement of Dry-cured Iberian Ham Quality Characteristics Through Modifications of Dietary Fat Composition and Supplementation with Vitamin E.
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- Food Science & Technology International, 2005, v. 11, n. 5, p. 327, doi. 10.1177/1082013205057627
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- Article
Note. Seasonal Variations of Fatty Acid Composition in Wild Marine Shrimps (Penaeus semisulcatus De Haan, 1844 and Metapenaeus monoceros Fabricus, 1789) from the Eastern Mediterranean Sea.
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- Food Science & Technology International, 2005, v. 11, n. 5, p. 391, doi. 10.1177/1082013205058245
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- Article
Changes in Some Physical and Nutritional Properties of Tarhana, a Turkish Fermented Cereal Food, Added Various Phytase Sources.
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- Food Science & Technology International, 2005, v. 11, n. 5, p. 383, doi. 10.1177/1082013205058602
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- Article
Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu.
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- Food Science & Technology International, 2005, v. 11, n. 5, p. 373, doi. 10.1177/1082013205058531
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- Article
Morphological and Molecular Studies of Banana Starch.
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- Food Science & Technology International, 2005, v. 11, n. 5, p. 367, doi. 10.1177/1082013205058409
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- Publication type:
- Article
Influence of Ripening Stage at Harvest on Chilling Injury Symptoms of Persimmon cv. Rojo Brillante Stored at Different Temperatures.
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- Food Science & Technology International, 2005, v. 11, n. 5, p. 359, doi. 10.1177/1082013205057941
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- Publication type:
- Article
Screening of Portisins (Vinylpyranoanthocyanin Pigments) in Port Wine by LCIDAD-MS.
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- Food Science & Technology International, 2005, v. 11, n. 5, p. 353, doi. 10.1177/1082013205057940
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- Publication type:
- Article
Effects of the Degree of Maturity on the Chemical Composition, Physical Characteristics and Sensory Attributes of Peach (Prunus persica) cv. Caterin.
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- Food Science & Technology International, 2005, v. 11, n. 5, p. 345, doi. 10.1177/1082013205057943
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- Publication type:
- Article
Biogenic Amines and Polyamines and Total Aerobic Count During Storage of Vacuum-Packaged Porcine Kidney, Liver and Spleen.
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- Food Science & Technology International, 2005, v. 11, n. 5, p. 337, doi. 10.1177/1082013205057942
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- Publication type:
- Article