Review: sources, properties, applications and potential uses of tannin acyl hydrolase
págs. 373-382
Viscous synergism in carrageenans (kappa and lambda) and locust bean gum mixtures: influence of adding sodium carboxymethylcellulose
J. Pellicer, Jesús Delegido, María José Hernández Garasa, M. Dolz, J. Dolz
págs. 383-391
págs. 393-398
págs. 399-404
Note: reaction of bacteria associated with fish spoilage to chemical and physical stress
P. Vaz-Pires, A. R. Davies, G. Nychas, D. Thuault, R. Kirby, D. Jehanno, M. Da Silva, P. Gibbs, C. Capell
págs. 405-409
Norte: consumer awarenes of the main sensory attributes of tepache, a traditional fermented fruit beverage
S. Huerta Ochoa, E.J. Vernon Carter, I. Guerrero Legarreta, R. Moreno Terrazas, H. Reyes Morales
págs. 411-415
págs. 417-423
págs. 425-431
Note: ocurrence of fumonisin B1 in spanish corn-based foods for animal and human consumption
A. Velluti, Sonia Marín Sillué, Antonio J. Ramos Girona, Vicente Sanchís Almenar
págs. 433-437
Note: visual and instrumental color evaluation in red wines
M. Melgosa, M.M. Pérez, José Alfredo Martínez Hernández, E. Hita, Ángel I. Negueruela Suberbiola
págs. 439-444
págs. 445-450
págs. 451-456
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