SWEETENERS AND SUGAR ALTERNATIVES IN FOOD TECHNOLOGY.
- Published in:
- 2006
- Publication type:
- Book Review
Works matching IS 11201770 AND DT 2006 AND VI 18 AND IP 3
Results: 15
1
2
BRINED CHEESES.
- Published in:
- 2006
- Publication type:
- Book Review
3
FERMENTED MILKS.
- Published in:
- 2006
- Publication type:
- Book Review
4
PROBIOTIC DAIRY PRODUCTS.
- Published in:
- 2006
- Publication type:
- Book Review
5
ANNOUNCEMENT.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 3, p. 343
- Publication type:
- Article
6
CHEMICAL COMPOSITION OF RAW AND COOKED TURKEY MEAT DÖNER.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 3, p. 337
- By:
- Publication type:
- Article
7
SOLID PHASE MICROEXTRACTION FOR THE ANALYSIS OF IRRADIATED RAW CHICKEN THIGH.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 3, p. 329
- By:
- Publication type:
- Article
8
VOLATILE COMPOSITION OF THE VITIS VINIFERA ALBARIÑO MUSTS ACCORDING TO GEOGRAPHIC AREAS FROM RÍAS BAIXAS D.O. (SPAIN).
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 3, p. 323
- By:
- Publication type:
- Article
9
EFFECTS OF POST-HARVEST TREATMENT AND STORAGE TIME ON THE ORGANIC ACID CONTENT IN ASSARIA AND MOLLAR POMEGRANATE (PUNICA GRANATUM L.) FRUIT.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 3, p. 317
- By:
- Publication type:
- Article
10
CAROTENOID, CHLOROPHYLL AND CHLOROPHYLL-DERIVED COMPOUNDS IN PISTACHIO KERNELS (PISTACIA VERA L.) FROM SICILY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 3, p. 309
- By:
- Publication type:
- Article
11
ANTIOXIDANT ACTIVITIES OF AQUEOUS EXTRACTS OF PURSLANE (PORTULACA OLERACEA SUBSP. SATIVA L.).
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 3, p. 295
- By:
- Publication type:
- Article
12
ACID HYDROLYSIS OF POTATO TUBER SPROUT GLYCOALKALOIDS AND KINETICS OF SOLANIDINE EXTRACTION IN THREE-PHASE SYSTEMS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 3, p. 287
- By:
- Publication type:
- Article
13
FUNCTIONALITY OF BREAD MADE WITH PASTEURIZED WHEY AND/OR BUTTERMILK.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 3, p. 277
- By:
- Publication type:
- Article
14
MICROBIOLOGICAL DIVERSITY IN NATURAL WHEY STARTERS USED TO MAKE TRADITIONAL ROCAMADOUR GOAT CHEESE AND POSSIBLE RELATIONSHIPS WITH ITS BITTERNESS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 3, p. 261
- By:
- Publication type:
- Article
15
AFLATOXIN M<sub>1</sub> DETERMINATION IN MILK: METHOD VALIDATION AND CONTAMINATION LEVELS IN SAMPLES FROM SOUTHERN ITALY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2006, v. 18, n. 3, p. 251
- By:
- Publication type:
- Article