REMOVAL OF BITTER COMPOUNDS FROM CITRUS BYPRODUCTS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 465
- By:
- Publication type:
- Article
Works matching IS 11201770 AND DT 2013 AND VI 25 AND IP 4
Results: 14
1
2
ANTIOXIDANT ACTIVITY AND BIOCHEMICAL VARIATION AMONG JUICES OF DIFFERENT GENOTYPES OF SUGARCANE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 453
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- Publication type:
- Article
3
FREEZE DRYING OF YOGHURT WITH CANDIED CHESTNUT PUREE: SURVIVAL OF LACTIC ACID BACTERIA AND DETERMINATION OF PHYSICAL PROPERTIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 470
- By:
- Publication type:
- Article
4
THE INFLUENCE OF TEMPERATURE AND STORAGE TIME ON CANTALOUPE MELONS PHYSICOCHEMICAL QUALITY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 459
- By:
- Publication type:
- Article
5
MICROBIOLOGICAL QUALITY OF LEAFY GREEN VEGETABLES SOLD IN THE LOCAL MARKET OF SAUDI ARABIA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 446
- By:
- Publication type:
- Article
6
TABLE OLIVE CONSUMPTION BY SOCIOECONOMIC AND DEMOGRAPHIC GROUPS OF CONSUMERS IN TURKEY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 441
- By:
- Publication type:
- Article
7
ITALIAN-TYPE SALAMI WITH PROPOLIS AS ANTIOXIDANT.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 433
- By:
- Publication type:
- Article
8
FILM TYPE AND MAP ON CV. HIMBO TOP RASPBERRY FRUIT QUALITY, COMPOSITION AND VOLATILES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 421
- By:
- Publication type:
- Article
9
PHYSICOCHEMICAL, MICROBIOLOGICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF SET-TYPE YOGURT PRODUCED WITH TWO DIFFERENT ORIGINS: WILD LACTO BACILLUS DELBRUECKII SUBSP. BULGARICUS AND STREPTOCOCCUS THERMOPHILUS STRAINS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 412
- By:
- Publication type:
- Article
10
EFFECT OF PRE-TREATMENT CONDITIONS ON STRUCTURE AND MECHANICAL PROPERTIES OF FREEZE-DRIED PUMPKIN.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 403
- By:
- Publication type:
- Article
11
APPLICATION OF PULSED ELECTRIC FIELD FOR ENRICHMENT OF SACCHAROMYCES CEREVISIAE CELLS WITH CALCIUM IONS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 394
- By:
- Publication type:
- Article
12
MEAT QUALITY IN DONKEY FOALS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 390
- By:
- Publication type:
- Article
13
EVALUATION OF CHEMICAL COMPOSITION AND NUTRITIONAL QUALITY OF BUCKWHEAT GROAT, BRAN AND HULL (FAGOPYRUM ESCULENTUM MÖENCH L.).
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 384
- By:
- Publication type:
- Article
14
EFFECT OF FLUID WHEY INCORPORATION ON QUALITY OF CHEVON NUGGETS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 379
- By:
- Publication type:
- Article