Digests
pág. 388
Protein–protein crosslinking in food: methods, consequences, applications
Juliet A. Gerrard
págs. 389-397
Role of muscle endopeptidases and their inhibitors in meat tenderness
A. Ouali, M.A. Sentandreu, G. Coulis
págs. 398-419
Food design: from the methodological approach to the case study of low-calorie syrups
Maria Cristina Nicoli, Lara Manzocco
págs. 420-427
Nuraceuticals bioprocessing to supersede food technology?
Alan Wiseman
págs. 428-429
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