Prototype Instruments for Laboratory and On-line Measurement of Lipoxygenase Activity
J.R. Powers, J.I. Reyes De Corcuera, R.P. Cavalieri
págs. 5-9
Reduction of Free Fatty Acid Content of Olive-pomace Oil by Enzymatic Glycerolysis
O.N. Çiftçi, F. Gö&gcaron;üş, S. Fadilo&gcaron;lu
págs. 11-15
Note: Effect of Barley Flour, Wet Gluten and Ascorbic Acid on Bread Crumb Texture
Hardeep Singh Gujral, S. Gaur, Cristina M. Rosell
págs. 17-21
Rheological Properties of Batters for Coating Products: Effect of Addition of Corn Flour and Salt
T. Sanz, A. Salvador, S.M. Fiszman
págs. 23-27
Note: Use of a Distribution of Frequencies Model to Interpret the Tailed Heat Inactivation Curves of Prions
A. Martínez, Paula María Periago Bayonas, A. Fernández, J. Collado
págs. 29-32
J. Martínez, Pedro Miguel Izquierdo Cañas, Juan Luis Chacón Vozmediano, E. García
págs. 33-41
Asunción Amorós Marco, María Ángeles Botella Marrero, María Teresa Pretel Pretel, María Serrano Mula, Pedro Javier Zapata Coll
págs. 43-51
Críspulo Gallegos Montes, J.M. Franco, M.A. Riscardo
págs. 53-63
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