A Critical Introduction to Mathematical Modelling of the Aerobic Deterioration of Silage
pág. 209
Biochemical Composition and Storage of Jamaican Yams (Dioscorea sp)
pág. 219
Glutathione and á-Amylase, Peroxidase and o-Diphenolase Activities during Sprouting of Minisett Yams (Dioscorea sp)
pág. 225
Effect of Feeding Different Diets on the Exocrine Pancreatic Secretion of Nitrogen, Amino Acids and Enzymes in Growing Pigs
pág. 229
The Effect of Food Dry Matter Intake on Endogenous Ileal Amino Acid Excretion Determined under Peptide Alimentation in the 50 kg Liveweight Pig
pág. 235
Effect of Alkali Halides on à-Chymotrypsin Activity in the Plastein Reaction
pág. 245
Geographical Classification of Greek Virgin Olive Oil by Non-parametric Multivariate Evaluation of Fatty Acid Composition
pág. 253
The Effect of Cooking and Processing on the Glucosinolate Content: Studies on Four Varieties of Portuguese Cabbage and Hybrid White Cabbage
pág. 259
Effects of Levels of Fat, Surimi from Sardine (Sardina pilchardus) and Heat Processing on Thermal Gelation of Meat Batters
pág. 267
The Taste of Dietary Fat Based on Rapeseed Oil Was Superior to That Based on Sunflower Oil When Used for Frying and Baking
pág. 273
Time-Dependent Competitive Adsorption of Milk Proteins and Surfactants in Oil-in-Water Emulsions
pág. 283
Survey on Biogenic Amines in Egyptian Foods: Sausage
pág. 291
Behaviour of Tannic Acid from Various Commercial Sources towards Redox, Metal Complexing and Protein Precipitation Assays of Tannins
pág. 295
Determination of Hydrogen Using a Novel Hydrogen-Specific Electronic Sensor: A Potential Method for Detecting Irradiated Food
pág. 301
Effects of Heat Treatment on Lysine in Soya Protein
pág. 307
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