A GC/MS METHOD FOR THE ROUTINE DETERMINATION OF ACRYLAMIDE IN FOOD.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 149
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- Publication type:
- Article
Works matching IS 11201770 AND DT 2003 AND VI 15 AND IP 1
Results: 13
1
2
DECLINE RATES OF CHLORPYRIFOS RESIDUES IN GREEN BEANS GROWN IN PLASTIC GREENHOUSES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 141
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- Publication type:
- Article
3
CAROTENOID PROFILE OF SWEET ORANGE AND MANDARIN ESSENTIAL OILS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 133
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- Publication type:
- Article
4
CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF EWE MILK CHEESE (LOS PEDROCHES) MADE WITH A POWDERED VEGETABLE COAGULANT OR CALF RENNET.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 125
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- Publication type:
- Article
5
INACTIVATION OF MICROORGANISMS BY SUPERCRITICAL CO[sub2] IN A SEMI-CONTINUOUS PROCESS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 115
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- Publication type:
- Article
6
EFFECT OF POLYDEXTROSE AND NaCl ON THE INITIAL FREEZING POINT OF CHICKEN, EGG AND SURIMI.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 105
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- Publication type:
- Article
7
MICROBIOLOGICAL QUALITY OF MINCED BEEF FROM BUTCHER SHOPS AND SUPERMARKETS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 95
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- Publication type:
- Article
8
THE EFFECT OF HEAT-INDUCED STRUCTURAL CHANGES ON THE PROOXIDANT ACTIVITY OF MYOGLOBIN.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 85
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- Publication type:
- Article
9
INFLUENCE OF CHEESE WEIGHT AND TYPE OF RENNET ON COMPOSITION AND PROTEOLYSIS OF CANESTRATO PUGLIESE CHEESE II. CHROMATOGRAPHIC CHARACTERIZATION OF SOLUBLE NITROGEN.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 75
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- Publication type:
- Article
10
THE EFFECT OF MESOPHILIC STARTER CULTURE COMPOSITION ON THE VOLATILE COMPOUNDS OF RAW EWE MILK CHEESE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 63
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- Publication type:
- Article
11
ANALYTICAL METHODS FOR THE DETERMINATION OF THE GEOGRAPHIC ORIGIN OF EMMENTAL CHEESE. PARAMETERS OF PROTEOLYSIS AND RHEOLOGY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 49
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- Publication type:
- Article
12
EATING BEHAVIOR AND RISK FACTORS FOR OVERWEIGHT AND OBESITY IN SCHOOL CHILDREN IN LIGURIA (ITALY).
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 35
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- Publication type:
- Article
13
PRESENT AND POTENTIAL APPLICATIONS OF MEMBRANE PROCESSING IN THE FOOD INDUSTRY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 1, p. 3
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- Publication type:
- Article