Pasteur's Quadrant and Malnutrition
G. L. Blackburn
págs. 373-379
págs. 380-385
Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle-Mechanistic Studies
M. N. O Grady, N. P. Brunton, Frank J. Monahan
págs. 386-392
Emulsifying and Surface Properties of Wheat Gluten under Acidic Conditions
K. Takeda, Y. Matsumura
págs. 393-399
págs. 400-406
L. Hernandez-Garciadiego, M. P. Cañizares-Macias
págs. 407-411
págs. 412-415
Loss of Fuminosin B~1 in Extruded and Baked Corn-Based Foods with Sugars
M. M. Castelo, L. S. Jackson
págs. 416-421
C. D. Dacaranhe
págs. 422-427
págs. 428-433
S. J. Schmidt, H. M. Teoh
págs. 434-440
págs. 441-446
Prediction of Infinite Dilution Volatilities of Aroma Compounds in Water
E. C. Voutsas, D. G. Theodorou, C. I. Andreou
págs. 447-452
S. L. Breidinger
págs. 453-456
Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch
R. Chanamai, D. J. McClements
págs. 457-463
Influence of Flocculation on Optical Properties of Emulsions
W. Chantrapornchai
págs. 464-471
Prevention of Potato Spoilage During Storage by Chlorine Dioxide
L.-S. Tsai, C. C. Huxsoll
págs. 472-477
H. Chick, H. S. Shin, Z. Ustunol
págs. 478-481
págs. 482-485
C. L. Weller, Y. Wu
págs. 486-493
K. W. Lin, C. H. Chuang
págs. 494-499
Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization Temperatures
S. D. Arntfield
págs. 500-505
Prevention of Transient Discoloration of Beef
D. S. Jayas, L. E. Jeremiah, G. Tewari
págs. 506-510
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