Mengshi Lin, Anna G. Cavinato, Yiqun Huang, Barbara A. Rasco
págs. 761-766
Mechanical and biochemical response of kiwifruit tissue to steam blanching
K.M. Llano, A.S. Haedo, Lia N. Gerschenson, A.M. Rojas
págs. 767-775
Changes in the odors of squeezed apple juice during thermal processing
Tatsuo Kato, Mitsuya Shimoda, J. Suzuki, Akihiro Kawaraya, Noriyuki Igura, Isao Hayakawa
págs. 777-785
Soottawat Benjakul, Wonnop Visessanguan, Chutima Thongkaew, Munehiko Tanaka
págs. 787-795
págs. 797-804
The effect of polyphenolic composition as related to antioxidant capacity in white wines
Dimitris P. Makris, Eleni Psarra, Stamatina Kallithraka, Panagiotis Kefalas
págs. 805-814
Active soybean lectin in foods: quantitative determination by ELISA using immobilised asialofetuin
Corrado Rizzi, Luisa Galeoto, Gianni Zoccatelli, Simone Vincenzi, Roberto Chignola, Angelo D.B. Peruffo
págs. 815-821
Behavior of Escherichia coli O157:H7 in tomato and processed tomato products
Broderick Eribo, Mogessie Ashenafi
págs. 823-830
págs. 831-842
Ekaterini Papavergou, Tomas Herraiz
págs. 843-848
págs. 849-856
M. Polat, M. Korkmaz
págs. 857-862
Effect of freezing and frozen storage on the staling of part-baked bread
María Eugenia Bárcenas, Monika Haros, Carmen Benedito Mengod, Cristina M. Rosell
págs. 863-869
Food Additives Data Book by Jim Smith and Lily Hong-Shum: Publisher: Blackwell Publishing, Oxford, UK; ISBN: 0-632-06395-5; Price: £199.50
Christine Scaman
Es reseña de:
Food Additives Data Book
Jim Smith, Lily Hong-Shum
Oxford : Blackwell Publishing
pág. 871
págs. 873-876
págs. 873-876
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