Volatile composition of aged wine in used barrels of French oak and of American oak
Sara Rodríguez Mozaz, Carmen Ancín Azpilicueta, Teresa Garde Cerdán
págs. 603-610
Acceptability of a multi-step intervention system to improve apple cider safety
Nicholas P. Schoeller, Steven C. Ingham
págs. 611-618
M.-Y. Hong, B.N. Golkin, V.M. Sava, Y.C. Hung, G.S. Huang
págs. 619-626
Hsiu-Jung Lin, Youk-Meng Choong, Min-Hua Yang
págs. 627-633
Microencapsulation for iodine stability in salt fortified with ferrous fumarate and potassium iodide
M.G. Venkatesh Mannar, J.O. Alberti, L.L. Diosady
págs. 635-642
Relationship of Sorghum kernel size to physiochemical, milling, pasting, and cooking properties
W.J. Lee, J.F. Pedersen, D.R. Shelton
págs. 643-649
Effect of chlorpropham (CIPC) on carbohydrate metabolism of potato tubers during storage
A.G. Marangoni, L.J. Copp, R.W. Blenkinsop, R.Y. Yada
págs. 651-655
Yoshinori Kawagoe, Yasuhisa Seo, Muhammad Imran Al-Haq, Seiichi Oshita
págs. 657-664
The effect of lintnerization on cereal starch granules
L. Jayakody, R. Hoover
págs. 665-680
Manufacture of Spanish hard cheeses from CO<sub>2</sub>-treated milk
Clara González de los Reyes Gavilán, Teresa Delgado, Juan Carlos Bada Gancedo, Leocadio Alonso, Patricia Rúas Madiedo
págs. 681-690
M.S. Chinnan, R.D. Phillips, Y.-C. Hung, K.H. McWatters, S.P. Patterson
págs. 691-696
Soluble protein content in minimally processed vegetables during storage
Robert Premier, Said Ajlouni, Lata Masih, Hubert Roginski, Bruce Tomkins
págs. 697-702
pág. 703
pág. 704
pág. 705
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