Works matching IS 10820132 AND DT 2006 AND VI 12 AND IP 3
Results: 10
Evaluation of Two Quality Indices Related to Ice Storage and Sensory Analysis in Farmed Gilthead Seabream and Seabass.
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- Food Science & Technology International, 2006, v. 12, n. 3, p. 261, doi. 10.1177/1082013206065955
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- Article
Vane Yield Stress of Native and Cross-linked Starch Dispersions in Skimmed Milk: Effect of Starch Concentration and λ-carrageenan Addition.
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- Food Science & Technology International, 2006, v. 12, n. 3, p. 253, doi. 10.1177/1082013206065551
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- Article
Structure and Nanostructure of the Outer Tangential Epidermal Cell Wall in Vaccinium corymbosum L. (Blueberry) Fruits by Blanching, Freezing-Thawing and Ultrasound.
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- Food Science & Technology International, 2006, v. 12, n. 3, p. 241, doi. 10.1177/1082013206065702
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- Article
Consumer Beliefs and Attitudes Towards Dry-cured Ham and Protected Designation of Origin Teruel Ham in Two Spanish Regions Differing in Product Knowledge.
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- Food Science & Technology International, 2006, v. 12, n. 3, p. 229, doi. 10.1177/1082013206065722
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- Article
Osmotic Dehydration/Impregnation Kinetics of Padrón Pepper (Capsicum annuum L. Longum) with Sodium Chloride Solutions: Process Modelling and Colour Analysis.
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- Food Science & Technology International, 2006, v. 12, n. 3, p. 221, doi. 10.1177/1082013206065954
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- Article
Note: Determination of Nattokinase Production Condition Using Taguchi Parameter Design.
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- Food Science & Technology International, 2006, v. 12, n. 3, p. 215, doi. 10.1177/108201320065993
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- Article
Calorimetry and Pressure-shift Freezing of Different Food Products.
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- Food Science & Technology International, 2006, v. 12, n. 3, p. 205, doi. 10.1177/1082013206065615
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- Article
Influence of Thermal Treatment and Soy Bean Protein Characteristics on Muscle Protein Emulsion Stability.
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- Food Science & Technology International, 2006, v. 12, n. 3, p. 195, doi. 10.1177/1082013206065994
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- Article
Preservative Effect of an Antimicrobial Substance from Bacillus subtilis fmbJ on Pasteurised Milk During Storage.
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- Food Science & Technology International, 2006, v. 12, n. 3, p. 189, doi. 10.1177/1082013206065952
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- Article
Sorption Isotherm, Glass Transitions and State Diagram for Freeze-dried Plum Skin and Pulp.
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- Food Science & Technology International, 2006, v. 12, n. 3, p. 181, doi. 10.1177/1082013206065953
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- Article