MINERAL CONTENTS AND PHYSICAL, CHEMICAL, SENSORY PROPERTIES OF ICE CREAM ENRICHED WITH DATE FIBRE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 397
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- Publication type:
- Article
Works matching IS 11201770 AND DT 2015 AND VI 27 AND IP 3
Results: 15
1
2
FREEZE DRYING OF KIWI (ACTINIDIA DELICIOSA) PUREE AND THE POWDER PROPERTIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 385
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- Publication type:
- Article
3
EFFECT OF THE ADDITION OF FRUIT JUICES ON GRAPE MUST FOR NATURAL BEVERAGE PRODUCTION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 375
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- Publication type:
- Article
4
CHARACTERISTICS OF GELATIN FROM SWIM BLADDER OF YELLOWFIN TUNA (THUNNUS ALBACORES) AS INFLUENCED BY EXTRACTING TEMPERATURES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 366
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- Publication type:
- Article
5
KEFIRS MANUFACTURED FROM CAMEL (CAMELUS DRAMEDARIUS) MILK AND COW MILK: COMPARISON OF SOME CHEMICAL AND MICROBIAL PROPERTIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 357
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- Publication type:
- Article
6
THE EFFECT OF COOKING AND STORAGE ON FLORFENICOL AND FLORFENICOL AMINE RESIDUES IN EGGS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 351
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- Publication type:
- Article
7
BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 345
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- Publication type:
- Article
8
PREVALENCE AND ANTIBIOTIC RESISTANCE OF FOOD BORNE BACTERIAL CONTAMINATION IN SOME EGYPTIAN FOOD.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 336
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- Publication type:
- Article
9
DIFFERENT PACKAGING METHODS EFFECTS ON SENSORY QUALITY AND CHEMICAL CRITERIA OF MARINATED SHAD (ALOSA IMMACULATA, B., 1838).
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 330
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- Publication type:
- Article
10
QUALITY OF AUTOCHTHONOUS SICILIAN PLUMS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 320
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- Publication type:
- Article
11
MANAGEMENT OF MALOLACTIC FERMENTATION AND INFLUENCE ON CHEMICAL COMPOSITION OF AGLIANICO RED WINES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 310
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- Publication type:
- Article
12
QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 298
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- Publication type:
- Article
13
EFFECT OF AGEING TIME IN VACUUM PACKAGE ON VEAL LONGISSIMUS DORSI AND BICEPS FEMORIS PHYSICAL AND SENSORY TRAITS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 290
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- Publication type:
- Article
14
ANTIBIOTIC SUSCEPTIBILITY OF POTENTIALLY PROBIOTIC LACTOBACILLUS STRAINS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 282
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- Publication type:
- Article
15
APPLICATIONS OF MOLECULAR DISTILLATION TECHNIQUE IN FOOD PRODUCTS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 3, p. 277
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- Publication type:
- Article