PROXIMATE ANALYSIS OF FISH DRIED WITH SOLAR DRIERS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 221
- By:
- Publication type:
- Article
Works matching IS 11201770 AND DT 2014 AND VI 26 AND IP 2
Results: 14
1
2
NUMERICAL ANALYSIS OF FLUID FLOW VELOCITY BETWEEN PLATES CHANNEL OF HEAT EXCHANGER BY DIFFERENT SURFACE CONFIGURATION IN REFERENCE TO THE EFFECTS OF CLEANING.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 210
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- Publication type:
- Article
3
CHEMICAL COMPOSITION AND NUTRITIVE VALUE OF PROTEIN IN HULLED DWARF OAT LINES AND THE EFFECT ON SERUM LIPID PROFILE IN RATS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 203
- By:
- Publication type:
- Article
4
VARIATIONS IN THE VOLATILE FRACTION OF BITTO CHEESE PRODUCED DURING HERD TRANSHUMANCE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 197
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- Publication type:
- Article
5
HARVESTING AND FIELD PACKING OF TREE-RIPENED PEACH FRUITS, CRITICAL EVALUATION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 190
- By:
- Publication type:
- Article
6
DEVELOPMENT OF MAILLARD REACTION IN PASTA DRIED BY MICROWAVES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 183
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- Publication type:
- Article
7
OXIDATION COMPOUNDS IN EXTRA VIRGIN OLIVE OILS, FRESH OR STORED, AFTER FRYING.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 176
- By:
- Publication type:
- Article
8
ASSESSMENT OF DIETARY EXPOSURE TO 5-HYDROXYMETHYLFURFURAL FROM TRADITIONAL IRANIAN FLAT BREADS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 169
- By:
- Publication type:
- Article
9
DETERMINATION OF SHELF LIFE OF FISH BALL MARINATED AFTER FRYING PROCESS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 162
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- Publication type:
- Article
10
CHEESE MAKING USING PIG RENNET AND CALF RENNET: MICROORGANISMS AND VOLATILE COMPOUNDS IN FARINDOLA EWE CHEESE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 153
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- Publication type:
- Article
11
EFFECTS OF OZONIZED FLAKE ICE ON SENSORY AND MICROBIOLOGICAL QUALITY OF PAGELLUS ERYTHRINUS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 148
- By:
- Publication type:
- Article
12
EFFECT OF GUM ARABIC AND GUM GHATTI ON THE STABILITY OF BEVERAGE EMULSIONS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 142
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- Publication type:
- Article
13
EFFECT OF REDUCED DRY SALTING ON THE CHARACTERISTICS OF PDO PECORINO ROMANO CHEESE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 134
- By:
- Publication type:
- Article
14
STUDIES ON PREPARATION OF MIXED TOFFEE FROM AONLA AND GINGER.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 2, p. 127
- By:
- Publication type:
- Article