Quality changes in stored raw grated beetroots as affected by temperature and packaging film
págs. 327-330
Functional properties of acetylated chickpea proteins
págs. 331-337
Milling and processing parameters for corn tortillas from extruded instant dry masa flour
págs. 338-341
Browning inhibition in fresh-cut pears
págs. 342-346
Sourdough lactic acid bacteria effects on bread firmness and staling
págs. 347-351
Nitric oxide complex of iron (ii) myoglobin converted from metmyoglobin by Staphylococcus xylosus
págs. 352-355
Factors influencing the microbial quality of cold-smoked salmon strips
págs. 356-358
Challenge studies with selected pathogenic bacteria on freshly peeled hamlin orange
págs. 359-362
Energy value of a fat high in stearic acid
págs. 363-365
Maturity effects on sensory and storage quality of roasted Virginia-type peanuts
págs. 366-369
© 2001-2024 Fundación Dialnet · Todos los derechos reservados
Coordinado por: