Inactivation of Escherichia coli O157:H7 using ultraviolet light-treated bacteriophages
J. A. Hudson, C. Billington, Aruni Premaratne, Stephen L. W. On
págs. 3-9
págs. 10-20
Properties of reformulated hot dog sausage without added nitrites during chilled storage
Claudia Ruíz Capillas, A. M. Herrero, Saeed Tahmouzi, Seyed M. A. Razavi, Mehdi Triki, L. Rodríguez Salas, K. Samcová, Francisco Jiménez Colmenero
págs. 21-30
Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox–Merz rule
Ali Eroglu, Kadir Bayrambaş, Zeynep Eroglu, Omersaid Toker, Mustafa Tahsin Yilmaz, Safa Karaman, Mahmut Dogan
págs. 31-46
Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures
Gabriela E. Viacava, Alejandra G. Ponce, Rosario Goyeneche, Liliana Carrozzi, Alejandra Yommi, Sara Roura
págs. 47-57
Time–intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness
Mírian Luisa Faria Freitas, Mariana Borges de Lima Dutra, Helena María André Bolini
págs. 58-67
Annamaria Filomena, María Ximena Quintanilla Carvajal, Ana Puig, Isabel Hernando Hernando, María Hernández Carrión, Indira Sotelo
págs. 68-78
págs. 79-90
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