Immunochemical Identification of Irradiated Chicken Eggs
pág. 1
Aflatoxin B~1 Contamination of Shrimp Feeds and its Effect on Growth and Hepatopancreas of Pre-adult Penaeus monodon
pág. 5
The Relationships between Gas Production and Chemical Composition of 23 Browses of the Genus Sesbania
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Development of the Chemical Model of a Typical Food Product: Olive Oil from an Italian Region (Basilicata)
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Stability of Aflatoxin M~1 during Manufacture and Storage of Yoghurt, Yoghurt-Cheese and Acidified Milk
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Effects of some Purified Alfalfa (Medicago sativa) Saponins on Transmural Potential Difference in Mammalian Small Intestine
pág. 35
Acid Detergent Dispersible Lignin in Tropical Grasses
pág. 41
A Comparison of the Insoluble Residues Produced by the Klason Lignin and Acid Detergent Lignin Procedures
pág. 51
Oxidation and Transformation of Elemental Sulphur in Soils
pág. 59
Effect of Drying on Acidity and Volatile Fatty Acids Content of Cocoa Beans
pág. 67
Dynamic Rheological Behaviour and Biochemical Properties of Rabbit Skeletal Actomyosin during Storage at 0øC
pág. 77
Effect of Amylose/Amylopectin Content, Milling Methods, Particle Size, Sugar, Salt and Oil on the Puffed Product Characteristics of a Traditional Thai Rice-Based Snack Food (Khao Kriap Waue)
pág. 85
Relationship between the Sensory Properties of Lupin Seed with Alkaloid and Tannin Content
pág. 95
Equilibrium Moisture Characteristics of Dehydrated Food Constituents as Studied by a Modified Inverse Gas Chromatographic Method
pág. 101
Comparative Study on the Aromatic Profiles of Two Different Plum Species: Prunus salicina Lindl and Prunus simonii L
pág. 111
Fermentation of Orange Processing Wastes for Citric Acid Production
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Quality of Dried Apricots: Effect of Storage Temperature, Light and SO~2 Content
pág. 121
Genetic Implications of Kernel NIR Hardness on Milling and Flour Quality in Bread Wheat
pág. 125
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