ANALYSIS OF PRODUCERS' KNOWLEDGE ABOUT FARMERS' MARKETS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 335
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- Publication type:
- Article
Works matching IS 11201770 AND DT 2014 AND VI 26 AND IP 3
Results: 14
1
2
SHORT FOOD SUPPLY CHAIN AND LOCALLY PRODUCED WINES: FACTORS AFFECTING CONSUMER BEHAVIOR.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 329
- By:
- Publication type:
- Article
3
OCCURRENCE OF AFLATOXIN M1 IN MILK IN QOM, IRAN.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 325
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- Publication type:
- Article
4
POLYPHENOLIC PROFILE OF INTERSPECIFIC CROSSES OF ROWAN (SORBUS AUCUPARIA L.).
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 317
- By:
- Publication type:
- Article
5
PHENOTYPIC DIVERSITY AND TECHNOLOGICAL PROPERTIES OF YOGURT CULTURES ISOLATED FROM TRADITIONALLY PRODUCED TURKISH YOGURTS WITH COMPARISON TO COMMERCIAL STARTER CULTURES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 308
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- Publication type:
- Article
6
THE EFFECT OF POLYSACCHARIDE CONCENTRATION AND PH ON PHYSICOCHEMICAL PROPERTIES OF FLAXSEED POLYSACCHARIDE-POTATO STARCH MIXTURES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 300
- By:
- Publication type:
- Article
7
FACTORS LIMITING THE SHELF-LIFE OF SALAMI PIECES KEPT IN RETAILING CONDITIONS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 289
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- Publication type:
- Article
8
ANGIOTENSIN I CONVERTING ENZYME INHIBITORY AND ANTIOXIDANT ACTIVITY OF ADLAY (COIX LACRYMA-JOBI L.VAR. MA-YUEN STAPF) GLUTELIN HYDROLYSATE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 282
- By:
- Publication type:
- Article
9
THE EFFECT OF TECHNOLOGICAL PROCESSING ON THE CHEMICAL COMPOSITION OF CAULIFLOWER.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 275
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- Publication type:
- Article
10
EFFECTS OF TEMPERATURE, SHEAR RATE AND PROCESSING ON THE RHEOLOGICAL PROPERTIES OF SALEP DRINK.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 268
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- Publication type:
- Article
11
RHEOLOGICAL AND CLUSTERING APPROACH TO CLASSIFY IRANIAN SOFT/LIQUID FOOD PRODUCTS TO MEET DYSPHAGIA DIET REQUIREMENTS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 243
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- Publication type:
- Article
12
AN INVESTIGATION OF THE ANTIOXIDANT ACTIVITIES AND SOME PHYSICOCHEMICAL CHARACTERISTICS OF STRAWBERRY ADDED YOGURT.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 235
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- Publication type:
- Article
13
PREDICTION OF THE MAXIMAL GROWTH RATE OF LISTERIA MONOCYTOGENES IN SLICED MORTADELLA BY THE SQUARE ROOT TYPE MODEL.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 261
- By:
- Publication type:
- Article
14
BIOACTIVE COMPOUNDS IN INDUSTRIAL TOMATO SAUCE AFTER PROCESSING AND STORAGE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2014, v. 26, n. 3, p. 252
- By:
- Publication type:
- Article