Food research international

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  Año 1996, Vol. 29, Número 8

  • Accelerated ripening of low fat Ras cheese by attenuated lactobacilli cells

    págs. 705-714

    

  • Influence of denaturation and aggregation of á-lactoglobulin on rennet coagulation properties of skim milk and ultrafiltered milk

    págs. 715-722

    

  • Freezing of aqueous solution in a simple apparatus designed for measuring freezing point

    págs. 723-730

    

  • Effect of heat-moisture treatment on the structure and physicochemical properties of legume starches

    págs. 731-750

    

  • Enzymatic production of 5'-deoxyribonucleotides from salmon milt

    págs. 751-756

    

  • High dietary fibre powders from orange and lime peels: associated polyphenols and antioxidant capacity

    págs. 757-762

    

  • Influence of vacuum filtration of Viura must on the concentration of fatty acids and their utilization in fermentation

    págs. 763-770

    

  • Antimicrobial synergism of partially-denatured lysozyme with glycine: effect of sucrose and sodium chloride

    págs. 771-778

    

  • Effect of muscle-type, stage of maturity and level of nutrition on the quality of meat from male buffalo calves

    págs. 779-784

    

  • Caffeine content in coffee as influenced by grinding and brewing techniques

    págs. 785-790

    

  • The fracture toughness of pea testa in relation to temperature abuse during frozen storage

    págs. 791-798

    

  • Isolation and characterization of proteins from soymilk residue

    págs. 799-805