págs. 1143-1150
Y. Chuda, T. Nagata
págs. 1151-1154
G. L. Lookhart, F. M. Anjum
págs. 1155-1161
Kinetic models of non-enzymatic browning in apple puree
S. Garza, A. Ibarz, J. Pagan
págs. 1162-1168
Effects of irradiation on respiration and ethylene production of apple slices
J. H. Hotchkiss, G. Gunes, C. B. Watkins
págs. 1169-1175
Salt- and pyrophosphate-induced structural changes in myofibrils from chicken red and white muscles
Y. L. Xiong
págs. 1176-1182
N. Martin-Carron, Fulgencio D. Saura Calixto
págs. 1183-1188
C. De la Cruz-Garcia
págs. 1189-1192
págs. 1193-1198
págs. 1199-1205
A. M. Sibbald, G. C. Davidson
págs. 1206-1210
In vitro fermentation of rye carbohydrates including arabinoxylans of different structure
K. E. B. Knudsen, B. B. Jensen, L. V. Glitso
págs. 1211-1218
D.A. Ledward, V. B. Galazka, E. Dickinson
págs. 1219-1229
págs. 1230-1236
The effects of recipe formulation on the textural characteristics of microwave-reheated pizza bases
C. I. Clarke, G. M. Farrell
págs. 1237-1244
Study of the stability of egg white protein-based foams: effect of heating protein solution
Y. Popineau, P. Relkin, D. Bertrand, N. Hagolle
págs. 1245-1252
Breakdown of plant carbohydrates in the digestive tract of pigs fed on wheat- or oat-based rolls
K. E. B. Knudsen
págs. 1253-1261
Synthesis of materials rich in pyrazines employing no sugar
W. M. Coleman, S. N. Lawson
págs. 1262-1270
págs. 1271-1276
In situ activity of chymotripsin in sugar-salted herring during cold storage
K. Engvang, H. H. Nielsen
págs. 1277-1283
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