Food science and technology international = Ciencia y tecnología de alimentos internacional

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  Año 2000, Vol. 6, Número 4

  • Confocal scanning laser microscopy. A powerful tool in food science: Review.

    W.E.L. Spiess, Montserrat Ferrando

    • Resumen

    págs. 267-284

    

  • Steam distilled spirits from fermented grape pomace: Review

    Francisco Xavier Malcata, A.C. Macedo, M. L. O. Silva

    • Resumen

    págs. 285-300

    

  • Influence of some commercial proteases and enzymatic associations on the hydrolytic solubilization of deboned poultry meat proteins

    P. Melchionna Albuquerque, D. Ney Marques, M.A. Záchia Ayub, Luís Henrique de Barros Soares

    • Resumen

    págs. 301-306

    

  • Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers

    María Guía Córdoba Ramos, Rafael Jordano Salinas, J. J. Córdoba

    • Resumen

    págs. 307-314

    

  • Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs

    J. Ruiz, Ramón Cava López, Ana Isabel Mayoral Calzada, Ana Isabel Andrés Nieto, José Luis Tejeda

    • Resumen

    págs. 315-321

    

  • Efecto de la historia térmica en la gelificación de pasta fresca de jurel (T. murphyi) tipo surimi: Nota.

    José Miguel Aguilera, J. Ortiz

    • Resumen

    págs. 323-329

    

  • Effects of ingredients and processing on dough rheology of wheat flour tortillas.: Note.

    R.D. Waniska, L.W. Rooney, Makuteswara Srinivasan

    • Resumen

    págs. 331-338

    

  • Lubricated squeezing flow viscometry for dulce de leche (milk sweet).

    M. G. Corradini, Micha Peleg

    • Resumen

    págs. 339-344

    

  • Effect of trisodium phosphate on mesophilic asid psychrotrophic bacterial flora attached to chicken carcasses during refrigerated storage.

    Rosa Capita González, Carlos Alonso Calleja, María Trinidad García Arias, Benito Moreno García, María del Camino García Fernández

    • Resumen

    págs. 345-350