Wine-making of high coloured wines: extended pomace contact and run-off juice prior to fermentation
José Ignacio Fernández Fernández, María Encarnación Gómez Plaza, José María López Roca, Ana Belén Bautista Ortín
págs. 287-296
págs. 297-304
Influence of the ripening time on the viscoelastic behaviour of "tetilla" cheese
Clara Asunción Tovar Rodríguez, Enrique Carballo González, Claudio Cerdeiriña Álvarez, María Jesús Cámara, María Inmaculada Franco Matilla, Francisco Javier Carballo García
págs. 305-314
Monitoring colour evolution during maturity in fuji apples
Pedro Marquina Gutiérrez, Rosa Pilar Oria Almudí, María Eugenia Venturini Crespo, Ángel I. Negueruela Suberbiola
págs. 315-322
págs. 323-332
Quality characteristics and oxidative stability of date seed oil during storage
C. Deroanne, G. Lognay, N.H. Drira, Hamadi Attia, Christophe Blecker, S. Besbes
págs. 333-338
Methylcellulose coatings applied to reduce oil uptake in fried products
M. Martino, M. A. García, N. Zaritzky, C. Ferrero, N. Bértola, A. Campana
págs. 339-346
págs. 347-354
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