Radiation Processing of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory Quality
Sachin N. Hajare, V. S. Dhokane, R. Shashidhar, Arun Sharma, J. R. Bandekar
Sensory Evaluation of Sherry Vinegar: Traditional Compared to Accelerated Aging With Oak Chips
María Lourdes Morales Gómez, Benita Benítez Bellido, Wendu Tesfaye, Raquel María Callejón Fernández, Deboravillano Valencia, María-Soledad Fernández-Pachón, María del Carmen García Parrilla, Ana María Troncoso González
Coffee Antioxidant Properties: Effects of Milk Addition and Processing Conditions
Coralie J. Dupas, Agnès C. Marsset-Baglieri, Claire S. Ordonaud, Fabrice M. G. Ducept, Marie-Noëlle Maillard
© 2001-2024 Fundación Dialnet · Todos los derechos reservados