Works matching IS 11201770 AND DT 2020 AND VI 32 AND IP 3
Results: 16
OCCURRENCE OF DEOXYNIVALENOL IN BEERS COMMERCIALISED IN ITALY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 712
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- Article
THE EFFECT OF PEELING ON ANTIOXIDANT CAPACITY OF BLACK RADISH ROOT.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 701
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- Article
EVALUATION OF ENZYMATIC HYDROLYSIS APPLIED TO FISH BY-PRODUCT OIL THROUGH CHEMICAL PARAMETERS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 691
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- Article
OPTIMIZATION OF EXTRACTION PROCESS OF PUMPKIN SEED OIL CHARACTERIZED WITH HIGH PUFA CONTENT VIA DOUBLE RESPONSE SURFACE IN COMBINATION WITH MATLAB METHODOLOGY.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 674
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- Article
VARIATIONS IN THE SUGARS AND ANTIOXIDANT COMPOUNDS RELATED TO ROOT COLOUR IN TUNISIAN CARROT (DAUCUS CAROTA SUBSP. SATIVUS) LANDRACES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 654
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- Article
FATTY ACID PROFILE AND SENSORY PROPERTIES OF ROE DEER MEAT AFTER MODIFIED ATMOSPHERE STORAGE.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 645
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- Article
KRACHAI DAM (KAEMPFERIA PARVIFLORA) DRINKS: PHYSICOCHEMICAL PROPERTIES, CONSUMER ACCEPTANCE, PURCHASE INTENT, AND EMOTIONAL AND WELLNESS RESPONSES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 631
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- Article
DEVELOPMENT OF A DYNAMIC MODEL TO PREDICT THE FATE OF PATHOGENIC ESCHERICHIA COLI IN DICED CUCUMBER UNDER CHANGING TEMPERATURES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 622
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- Article
QUALITY OF ISTRIAN AND SLAVONIAN DRY-FERMENTED SAUSAGES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 605
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- Article
BROMATOLOGICAL COMPOSITION AND EFFECT OF TEMPERATURE ON THE RHEOLOGY OF EGGPLANT PULP.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 596
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- Article
A COMPARATIVE STUDY ON THE EFFECT OF HIGH HYDROSTATIC PRESSURE ON RIPENING OF TURKISH WHITE CHEESE FROM DIFFERENT MILK SPECIES.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 583
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- Article
EVALUATION OF THE CHEMICAL AND NUTRITIONAL PROPERTIES OF TUNISIAN ALMOND CULTIVARS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 562
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- Article
QUALITY AND MYCOBIOTA COMPOSITION OF STORED EGGS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 540
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- Article
ENGINEERING PROPERTIES OF TWO HAZELNUTS VARIETIES AND ITS KERNEL RELATION TO HARVEST AND THRESHING.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 528
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- Article
ISOTOPE ANALYSIS AS A MEANS OF TRACING AQUATIC PRODUCTS AUTHENTICITY, SOURCE AND GEOGRAPHIC ORIGINS.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 517
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- Publication type:
- Article
ASSESSMENT OF DURABILITY AND CHARACTERISTICS OF CHANGES IN KEFIR MADE FROM COW'S AND GOAT'S MILK.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 3, p. 498
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- Article