P. J. Lillford
págs. 2165-2168
S. K. Roy, P. S. Negi
págs. 2169-2175
R. Ravallec-Ple
págs. 2176-2180
Sensory and textural changes in maturing Omani dates
R. M. Myhara, M. S. Taylor, J. Karkalas, A. Al-Alawi
págs. 2181-2185
págs. 2186-2189
Virgin olive oil differentiation in relation to extraction methodologies
R. Mostallino, F. Angerosa
págs. 2190-2195
The measurement of the glass transition temperature of sucrose and maltose solutions with added NaCl
págs. 2196-2202
Study of the stability of dried tomato halves during shelf-life to minimise oxidative damage
B. Zanoni, E. Pagliarini
págs. 2203-2208
págs. 2209-2215
Effect of chemical conditioning on the milling of high-tannin sorghum
T. Beta, L. W. Rooney, J. R. Taylor
págs. 2216-2222
B. Nyamambi, L. R. Ndlovu
págs. 2223-2231
Nutritional analysis and sensory evaluation of ulluco (Ullucus tuberosus Loz) grown in New Zealand
J. M. Busch, G. P. Savage, R. J. Martin, C. Sangetkit
págs. 2232-2240
© 2001-2024 Fundación Dialnet · Todos los derechos reservados