Works matching IS 10820132 AND DT 2006 AND VI 12 AND IP 2
Results: 10
Note. Low Molecular Weight Carbohydrates in Foods Usually Consumed in Spain.
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- Food Science & Technology International, 2006, v. 12, n. 2, p. 171, doi. 10.1177/1082013206063838
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- Article
Note. 1-MCP Effect on Chilling Injury Development in ‘Nova’ and ‘Ortanique’ Mandarins.
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- Food Science & Technology International, 2006, v. 12, n. 2, p. 165, doi. 10.1177/1082013206063736
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- Article
Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream.
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- Food Science & Technology International, 2006, v. 12, n. 2, p. 159, doi. 10.1177/1082013206064005
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- Article
Comparative Evaluation of Regenerative Capacity of Different Adsorbents and Filters for Degraded Frying Oil.
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- Food Science & Technology International, 2006, v. 12, n. 2, p. 145, doi. 10.1177/1082013206064150
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- Article
Effect of Meat Piece, Packaging and Storage on pH, Thiobarbituric Acid Reactive Substances and Microbial Counts in Broilers Fed Diets Supplemented with Ram Horn Hydrolysate.
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- Food Science & Technology International, 2006, v. 12, n. 2, p. 133, doi. 10.1177/1082013206064192
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- Article
Note. Modelling the Rheological Properties of the Solution of Konjac Glucomannan and Milk Powder.
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- Food Science & Technology International, 2006, v. 12, n. 2, p. 127, doi. 10.1177/1082013206064006
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- Article
Effect of Plasticizer Type and Concentration on the Properties of Edible Film from Water-Soluble Fish Proteins in Surimi Wash-Water.
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- Food Science & Technology International, 2006, v. 12, n. 2, p. 119, doi. 10.1177/1082013206063980
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- Article
Application of Chitosan Films Enriched with Oregano Essential Oil on Bologna - Active Compounds and Sensory Attributes.
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- Food Science & Technology International, 2006, v. 12, n. 2, p. 111, doi. 10.1177/1082013206063845
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- Article
Isolation and Partial Characterisation of Milk-clotting Aspartic Protease from Streblus asper.
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- Food Science & Technology International, 2006, v. 12, n. 2, p. 103, doi. 10.1177/1082013206063839
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- Article
Microbiology of Fresh-cut Mangoes Prepared from Fruit Sanitised in Hot Chlorinated Water.
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- Food Science & Technology International, 2006, v. 12, n. 2, p. 95, doi. 10.1177/1082013206063735
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- Article