Food research international

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  Año 2001, Vol. 34, Número 9

  • Packaging alternatives to deliver fresh meats using short- or long-term distribution

    L. E. Jeremiah

    págs. 749-772

    

  • Kinetics of the migration of lipids in composite chocolate measured by magnetic resonance imaging

    M. E. Miquel

    págs. 773-781

    

  • Isolation of immunoglobulin in yolk (IgY) and rabbit serum immunoglobulin G (IgG) specific against bovine lactoferrin by immunoaffinity chromatography

    C. C. Chen, H. M. Chang, Y. Y. Tu

    págs. 783-789

    

  • Growth and survival of a probiotic yeast in dairy products

    A. Lourens-Hattingh

    págs. 791-796

    

  • Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon

    J. J. Joffraud, V. Stohr

    págs. 797-806

    

  • Changes in volatile production during an infection of potatoes by Erwinia carotovora

    Y. Gariepy, G. S. Raghavan, D. Lyew, A. C. Kushalappa

    págs. 807-813

    

  • The influence of storage temperature and storage time on color stability, retail properties and case-life of retail-ready beef

    L. E. Jeremiah

    págs. 815-826

    

  • Influence of relative refractive index on optical properties of emulsions

    W. Chantrapornchai

    págs. 827-835

    

  • Developing New Food Products For A Changing Marketplace

    G. Sandberg

    pág. 837

    

  • Food Processing: Recent Developments

    C. Scaman

    pág. 838