Effect of Blanching and Vacuum Pulse Application on Osmotic Dehydration of Pear
B. Fernández, L. Pérez, María Teresa Chafer, Amparo Chiralt Boix, C. González Martínez
págs. 321-328
María Cruz García Linares, Sara Bastida Codina, Francisco José Sánchez-Muniz, María Trinidad García Arias, J. Viejo
págs. 329-338
págs. 339-346
págs. 347-352
Note: Effect of Some Spice Extracts on Bacterial Inhibition
págs. 353-358
Note: Volatile Profile from Caninha Aged in Oak (Quercus sp) and Balsam (Myroxylon sp) Barrels
págs. 359-364
Note: Behaviour of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in Pasteurised and Non-pasteurised Kefir Fermented for One or Two Days
págs. 365-370
Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro, A Traditional Greek Distillate
A.I. Flouros, A. A. Apostolopoulou, K. Akrida Demertzi, P.G. Demertzis
págs. 371-378
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