Works matching IS 11201770 AND DT 2015 AND VI 27 AND IP 4
Results: 16
CHILDREN PREFERENCES OF COLOURED FRESH CHEESE PREPARED DURING AN EDUCATIONAL LABORATORY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 521
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- Article
ADEQUACY OF MINERAL CONTENTS OF RAW AND PLAIN STICKY SAUCE OF COMMON AND BUSH OKRA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 513
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- Article
EFFECT OF SULFITES ON THE IN VITRO ANTIOXIDANT ACTIVITY OF WINES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 505
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- Article
IMPACT OF BUCKWHEAT FLOUR GRANULATION AND SUPPLEMENTATION LEVEL ON THE QUALITY OF COMPOSITE WHEAT/BUCKWHEAT GINGER-NUT-TYPE BISCUITS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 495
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- Article
RELATIONSHIP BETWEEN SENSORY RESULTS AND COMPLIANCE SCORES IN GRATED PARMIGIANO-REGGIANO CHEESE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 487
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- Article
CHARACTERISTICS AND OXIDATIVE STABILITY OF BREAD FORTIFIED WITH ENCAPSULATED SHRIMP OIL.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 476
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- Article
DEVELOPMENT OF AN ACTIVE BIODEGRADABLE FILM CONTAINING TOCOPHEROL AND AVOCADO PEEL EXTRACT.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 468
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- Article
EFFECT OF SOLID-STATE FERMENTATION WITH RHIZOPUS OLIGOSPORUS ON BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF RAW AND ROASTED BUCKWHEAT GROATS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 424
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- Article
DETERMINATION OF DRYING CHARACTERISTICS AND QUALITY PROPERTIES OF EGGPLANT IN DIFFERENT DRYING CONDITIONS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 459
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- Publication type:
- Article
EFFECT OF PARTIAL REPLACEMENT OF PORK MEAT WITH OLIVE OIL ON THE SENSORY QUALITY OF DRY-RIPENED VENISON SAUSAGE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 443
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- Article
EVALUATION OF LIPOLYSIS AND VOLATILE COMPOUNDS PRODUCED BY THREE PENICILLIUM ROQUEFORTI COMMERCIAL CULT URES IN A BLUE-TYPE CHEESE MADE FROM OVINE MILK.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 437
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- Article
COMPARISON OF FATTY ACID PROFILES OF MALE AND FEMALE GIANT RED SHRIMPS (Aristaeomorpha foliacea RISSO, 1827) OBTAINED FROM MEDITERRANEAN SEA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 432
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- Publication type:
- Article
EFFECT OF ARTISANAL RENNET PASTE ON THE CHEMICAL, SENSORY AND MICROBIOLOGICAL CHARACTERISTICS OF TRADITIONAL GOAT'S CHEESE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 416
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- Publication type:
- Article
BIOLOGICAL ACTIVITY OF EGG-YOLK PROTEIN BY-PRODUCT HYDROLYSATES OBTAINED WITH THE USE OF NON-COMMERCIAL PLANT PROTEASE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 450
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- Publication type:
- Article
DETERMINATION OF THE OPTIMAL FAT AMOUNT IN DRY-RIPENED VENISON SAUSAGE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 409
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- Publication type:
- Article
ITALY on the spotlight: EXPO MILAN 2015 and Italian Journal of Food Science.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 407
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- Article