EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE SHELF LIFE OF NATURAL GREEN TABLE OLIVES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 414
- By:
- Publication type:
- Article
Works matching IS 11201770 AND DT 2018 AND VI 30 AND IP 2
Results: 15
1
2
ITALIAN WINES IN CHINA'S E-COMMERCE MARKET: FOCUS ON PIEDMONT REGION PRODUCTS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 393
- By:
- Publication type:
- Article
3
CALCIUM CARBONATE EFFECT ON ALKYL ESTERS AND ENZYMATIC ACTIVITIES DURING OLIVE PROCESSING.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 381
- By:
- Publication type:
- Article
4
THE ECO-EFFICIENCY OF THE DAIRY CHEESE CHAIN: AN ITALIAN CASE STUDY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 362
- By:
- Publication type:
- Article
5
NUTRACEUTICAL VALUE OF EDIBLE FLOWERS UPON COLD STORAGE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 336
- By:
- Publication type:
- Article
6
VOLATILE COMPOUNDS AND SENSORY PROPERTIES OF COLESLAW MIX PACKAGED IN MODIFIED ATMOSPHERE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 348
- By:
- Publication type:
- Article
7
SENSORY OPTIMISATION IN NEW FOOD PRODUCT DEVELOPMENT: A CASE STUDY OF POLISH APPLE JUICE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 317
- By:
- Publication type:
- Article
8
THE IMPACT OF PARTIAL-FAT SUBSTITUTIONS WITH DOUM (HYPHAENETHEBAICA) DREGS ON THE QUALITY CHARACTERISTICS OF BEEF PATTIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 303
- By:
- Publication type:
- Article
9
BEVERAGES BASED ON RICOTTA CHEESE WHEY AND FRUIT JUICES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 289
- By:
- Publication type:
- Article
10
THE INFLUENCE OF QUINOA (CHENOPODIUM QUINOA WILLD.) FLOUR ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORIAL PROPERTIES OF BEEF MEATBALL.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 280
- By:
- Publication type:
- Article
11
ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF FERMENTED MEAT PATTY WITH LACTOBACILLUS STRAINS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 268
- By:
- Publication type:
- Article
12
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 256
- By:
- Publication type:
- Article
13
DESCRIPTIVE SENSORY PROPERTIES OF CECINA DE LEÓN.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 249
- By:
- Publication type:
- Article
14
OPTIMIZATION OF RICE-FIELD BEAN GLUTEN-FREE PASTA IMPROVED BY THE ADDITION OF HYDROTHERMALLY TREATED RICE FLOUR.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 226
- By:
- Publication type:
- Article
15
RELATION BETWEEN INNOVATION AND SUSTAINABILITY IN THE AGRO-FOOD SYSTEM.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2018, v. 30, n. 2, p. 200
- By:
- Publication type:
- Article