Works matching IS 11201770 AND DT 2011 AND VI 23 AND IP 2
Results: 12
A CHARACTERIZATION OF CONTENT, COMPOSITION AND ANTIOXIDANT CAPACITY OF PHENOLIC COMPOUNDS IN CELERY ROOTS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 2, p. 214
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- Publication type:
- Article
SAUSAGE CASINGS - MICROSTRUCTURE OF REGULAR AND COATED CELLULOSE, FABRIC AND PLASTIC CASINGS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 2, p. 208
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- Publication type:
- Article
EFFECT OF PROCESS TEMPERATURE ON GLUTEN FILM PROPERTIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 2, p. 202
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- Publication type:
- Article
PROTEIN DENATURATION DURING THE PROCESSING OF SAUSAGE PREPARED WITH NILETILAPIA FILLET AND MINCED FISH.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 2, p. 194
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- Publication type:
- Article
FATTY ACID COMPOSITION OF SEED OILS FROM IMPORTANT SPANISH POMEGRANATE CULTIVARS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 2, p. 188
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- Publication type:
- Article
CHEMICAL COMPOSITION AND ENERGY VALUE OF DWARF OATS GRAIN.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 2, p. 180
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- Publication type:
- Article
CHANGES IN THE FATTY ACIDS OF NEUTRAL AND POLAR LIPIDS OF SILURUS GLANIS AND BARBUS CAPITO CAPITO DURING AN ANNUAL CYCLE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 2, p. 173
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- Publication type:
- Article
DSC EVALUATION OF OLIVE OIL DURING ACCELERATED OXIDATION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 2, p. 164
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- Publication type:
- Article
BIOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF PROBIOTIC YOGURT CONTAINING VARIOUS PREBIOTIC COMPOUNDS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 2, p. 153
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- Publication type:
- Article
INFLUENCE OF NUTRITIONAL STATUS, ENVIRONMENTAL AND PEDOLOGICAL PARAMETERS ON CITRUS MEDICA CV DIAMANTE PEEL ESSENTIAL OIL CHEMICAL COMPOSITION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 2, p. 145
- Publication type:
- Article
APPLICATION OF MODIFIED FATS BY ENZYMATIC INTERESTERIFICATION IN EMULSIONS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 2, p. 136
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- Publication type:
- Article
APPLICATION OF THE HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM ON THE MUSHROOM PROCESSING LINE FOR FRESH CONSUMPTION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, v. 23, n. 2, p. 126
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- Publication type:
- Article