HACCP IN THE MALTING AND BREWING PRODUCTION CHAIN: MYCOTOXIN, NITROSAMINE AND BIOGENIC AMINE RISKS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 2, p. 211
- By:
- Publication type:
- Article
Works matching IS 11201770 AND DT 2009 AND VI 21 AND IP 2
Results: 10
1
2
THE MONIQA NETWORK: AN OVERVIEW ON LEGAL CONSTRAINTS AND FACTORS LIMITING RESEARCHER MOBILITY AND INTEGRATION WITHIN THE NETWORK.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 2, p. 241
- By:
- Publication type:
- Article
3
THE FATTY ACID COMPOSITION OF BRAZILIAN FISHERY BY-PRODUCTS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 2, p. 231
- By:
- Publication type:
- Article
4
EFFECT OF HEAT AND ENZYME TREATMENT ON YIELD, PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF JUICES FROM CHOKEBERRY MASH.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 2, p. 197
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- Publication type:
- Article
5
ANTIOXIDANT ACTIVITIES OF THE ESSENTIAL OILS AND EXTRACTS OF PORTUGUESE THYMBRA CAPITATA AND THYMUS MASTICHINA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 2, p. 183
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- Publication type:
- Article
6
EFFECT OF PULSED ELECTRIC FIELDS ON GERMINATION TUBE ELONGATION AND SPORE GERMINATION OF BOTRYTIS CINEREA INOCULATED INTO SOUR CHERRY JUICE, APRICOT AND PEACH NECTARS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 2, p. 171
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- Publication type:
- Article
7
ANALYSIS OF FACTORS AFFECTING CUSTOMER RETAILER LOYALTY IN THE TURKISH FOOD MARKET: THE CASE STUDY OF ERZURUM.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 2, p. 157
- By:
- Publication type:
- Article
8
FATTY ACID COMPOSITION OF LIPID CLASSES IN COMMERCIAL BREAST MUSCLE OF CAPONS AS A MARKER OF THE DIETARY FAT SOURCE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 2, p. 149
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- Publication type:
- Article
9
IDENTIFICATION AND BIOPRESERVATION POTENTIAL OF ENTEROCOCCUS SPP. ISOLATED FROM FULLY RIPENED GRAVIERA, A TRADITIONAL HARD GREEK CHEESE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 2, p. 135
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- Publication type:
- Article
10
PRODUCTION OF HIGH PROTEIN BREAD USING EXTRUDED CORN AND SOYBEAN FLOUR BLEND.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 2, p. 123
- By:
- Publication type:
- Article