Food technology

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  Año 1995, Vol. 49, Número 1

  • Quality Indicators in Blanched, Frozen, Stored Vegetables

    pág. 62

    

  • Properties and Applications of Lactitol

    pág. 66

    

  • Tour Highlights Production and Uses of Smoke-Based Flavors

    pág. 70

    

  • Food Biotechnology Applications in Developing Countries

    pág. 79

    

  • Biogas Technology as a Component of Food Processing Systems

    pág. 80

    

  • Biotechnology and Cassava Processing in Africa

    pág. 86

    

  • Improving Food Biotechnology Resources and Strategies in Developing Countries

    pág. 91

    

  • Creating New Partnerships in Global Biotechnology

    pág. 94

    

  • Application of Biotechnology to Indigenous Fermented Foods

    pág. 97

    

  • New Ingredients and Applications

    pág. 102