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Results: 51-75/106
Authors:
FERREIRA VLP
FERNANDES SV
YOTSUYANAGI K
Citation: Vlp. Ferreira et al., THE COLOR OF CHIKEN AND PORK MEAT LOAF WITH ADDED CURED BOVINE BLOOD AS EVALUATED BY THE RAB, HUNTER LAB, L-ASTERISK A-ASTERISK B-ASTERISK AND XYZ-CIE SYSTEMS, Revista espanola de ciencia y tecnologia de alimentos, 34(3), 1994, pp. 311-322
Authors:
ROJAS RM
LOPEZ MA
RUIZ CC
GIMENO RG
COSANO GZ
Citation: Rm. Rojas et al., MINERAL-CONTENT IN SPANISH STERILIZED MILK, Revista espanola de ciencia y tecnologia de alimentos, 34(3), 1994, pp. 323-332
Authors:
MAESTRODURAN R
BORJAPADILLA R
LEONCAMACHO M
LUQUEGONZALEZ M
MARTINMARTIN A
Citation: R. Maestroduran et al., PHENOLIC-COMPOUNDS IN MOLASSES FROM SUGAR -CANE, Revista espanola de ciencia y tecnologia de alimentos, 34(3), 1994, pp. 333-338
Authors:
DOMINGUEZ L
MORENO MA
BLANCO JL
CUTULI M
PRIETA J
DIAZ S
BAYO FJ
SEPTIEN I
SUAREZ G
Citation: L. Dominguez et al., DIPHASIC DIALYSIS - A NEW METHODOLOGY FOR EXTRACTION OF MICOTOXINS AND OTHER ORGANIC LOW-MOLECULAR-WEIGHT CONTAMINANTS FROM FOOD, Revista espanola de ciencia y tecnologia de alimentos, 34(2), 1994, pp. 121-133
Authors:
SANCHIS V
VINAS I
Citation: V. Sanchis et I. Vinas, MYCOTOXIN RESEARCH IN SPAIN, Revista espanola de ciencia y tecnologia de alimentos, 34(2), 1994, pp. 134-144
Authors:
DEDAZA MST
AGUILERA JM
CHIRIFE J
PARADA E
WELTI J
Citation: Mst. Dedaza et al., IDENTIFICATION OF MICROBIAL STABILITY FACTORS IN TRADITIONAL FOODS FROM IBEROAMERICA, Revista espanola de ciencia y tecnologia de alimentos, 34(2), 1994, pp. 145-163
Authors:
MONTEJANO JG
MORALES OG
DIAZ R
Citation: Jg. Montejano et al., RHEOLOGY OF GELS OF FREEZE-DRIED SURIMI O F TROUT (CYANOSCION-NOTHUS)AND TILAPIA (OROCHROMIS-NILOTICA), Revista espanola de ciencia y tecnologia de alimentos, 34(2), 1994, pp. 165-177
Authors:
ANTEQUERA T
GARCIA C
LOPEZ C
VENTANAS J
ASENSIO MA
CORDOBA JJ
Citation: T. Antequera et al., EVOLUTION OF DIFFERENT PHYSICOCHEMICAL PA RAMETERS DURING RIPENING IBERIAN HAM FROM IBERIAN (100-PERCENT) AND IBERIAN X-DUROC PIGS (50-PERCENT), Revista espanola de ciencia y tecnologia de alimentos, 34(2), 1994, pp. 178-190
Authors:
COLLAR C
MARTINEZANAYA MA
DEBARBER CB
Citation: C. Collar et al., INTERACTIVE EFFECTS BETWEEN MICROBIAL BREADMAKING STARTERS AND WHEAT FLOURS ON SOUR DOUGH AND BREAD QUALITY, Revista espanola de ciencia y tecnologia de alimentos, 34(2), 1994, pp. 191-201
Authors:
SA MM
FIGUEIREDO AM
CORREA A
SERENO AM
Citation: Mm. Sa et al., APPARENT HEAT-CAPACITIES, INITIAL MELTING-POINTS AND HEATS OF MELTINGOF FROZEN FRUITS MEASURED BY DIFFERENTIAL SCANNING CALORIMETRY, Revista espanola de ciencia y tecnologia de alimentos, 34(2), 1994, pp. 202-209
Authors:
CALDERON V
DIEZ P
GONZALEZ J
ASENJO MJ
BERENGUER JA
Citation: V. Calderon et al., MICROBIOLOGICAL QUANTIFICATION OF ANTIBIOTIC RESIDUES USING 2 ANALYTICAL DESIGNS, Revista espanola de ciencia y tecnologia de alimentos, 34(2), 1994, pp. 210-217
Authors:
MOYA MSP
NAVARRO VB
Citation: Msp. Moya et Vb. Navarro, CHARACTERIZATION OF SOME VARIETIES OF ALM ONDS USING ITS COMPOSITION IN FREE AMINO-ACIDS, Revista espanola de ciencia y tecnologia de alimentos, 34(2), 1994, pp. 218-227
Authors:
MARTIN O
ZHANG Q
CASTRO AJ
BARBOSACANOVAS GV
SWANSON BG
Citation: O. Martin et al., PULSE ELECTRIC-FIELDS OF HIGH-VOLTAGE TO PRESERVE FOODS - MICROBIOLOGICAL AND ENGINEERING ASPECTS OF THE PROCESS - REVIEW, Revista espanola de ciencia y tecnologia de alimentos, 34(1), 1994, pp. 1-34
Authors:
COBOS A
DELAHOZ L
CAMBERO MI
ORDONEZ JA
Citation: A. Cobos et al., INFLUENCE OF THE ANIMAL DIET ON THE FATTY -ACIDS OF MEAT LIPIDS - REVIEW, Revista espanola de ciencia y tecnologia de alimentos, 34(1), 1994, pp. 35-51
Authors:
WELTI J
DEDAZA MST
AGUILERA JM
CHIRIFE J
PARADA E
MALO AL
LOPEZ LC
CORTE P
Citation: J. Welti et al., CLASSIFICATION OF INTERMEDIATE MOISTURE FOODS CONSUMED IN IBERO-AMERICA, Revista espanola de ciencia y tecnologia de alimentos, 34(1), 1994, pp. 53-63
Authors:
MOREIRA G
GOMEZ MH
ROONEY LW
CASTELLPEREZ ME
Citation: G. Moreira et al., MOISTURE DIFFUSION AND DRY-MATTER LOSS OF CORN DURING ALKALINE-STEEPING, Revista espanola de ciencia y tecnologia de alimentos, 34(1), 1994, pp. 65-76
Authors:
PIROVANI ME
GUEMES DR
PIAGENTINI AM
DIPENTIMA JH
Citation: Me. Pirovani et al., TEXTURE DETERMINATION OF AVOCADO (PERSEA- AMERICANA MILL) BY PENETRATION TESTS, Revista espanola de ciencia y tecnologia de alimentos, 34(1), 1994, pp. 77-89
Authors:
PASTOR MV
COSTELL E
DURAN L
Citation: Mv. Pastor et al., EFFECT OF VISCOSITY ON THE DETECTION, REC OGNITION AND DIFFERENTIAL THRESHOLDS OF SUCROSE AND ASPARTAME, Revista espanola de ciencia y tecnologia de alimentos, 34(1), 1994, pp. 91-101
Authors:
LARRAURI JA
RODRIGUEZ JL
FERNANDEZ M
BORROTO B
Citation: Ja. Larrauri et al., DIETARY FIBER OBTAINED FROM CITRUS HUSK A ND PINEAPPLE PEEL, Revista espanola de ciencia y tecnologia de alimentos, 34(1), 1994, pp. 102-107
Authors:
BARCELO AR
ZAPATA JM
CALDERON AA
Citation: Ar. Barcelo et al., TISSUE-SPECIFIC EXPRESSION OF PEROXIDASE-ACTIVITY IN SEEDLESS GRAPES (VITIS-VINIFERA CV THOMPSON AND FLAME), Revista espanola de ciencia y tecnologia de alimentos, 34(1), 1994, pp. 110-116
Authors:
FERNANDEZBOLANOS J
HEREDIA A
Citation: J. Fernandezbolanos et A. Heredia, PLANT-CELL WALL FRAGMENTS AS ELICITORS, Revista espanola de ciencia y tecnologia de alimentos, 33(6), 1993, pp. 577-596
Authors:
CALVO C
Citation: C. Calvo, COLOR OF TRANSLUCENT FOODS - KUBELKA-MUNK THEORY, Revista espanola de ciencia y tecnologia de alimentos, 33(6), 1993, pp. 597-605
Authors:
FERRAGUT V
CHIRALT A
SALAZAR JA
Citation: V. Ferragut et al., STABILITY OF OIL-WATER EMULSIONS CONTAINING LOCUST BEAN GUM AND DRIEDWHOLE EGG OR SKIM MILK POWDER AS EMULSIFIERS, Revista espanola de ciencia y tecnologia de alimentos, 33(6), 1993, pp. 607-620
Authors:
PALOU E
LOPEZMALO A
ARGAIZ A
WELTI J
Citation: E. Palou et al., OSMOTIC DEHYDRATION OF PAPAYA - EFFECT OF SYRUP CONCENTRATION, Revista espanola de ciencia y tecnologia de alimentos, 33(6), 1993, pp. 621-630
Authors:
MARQUINA P
BELTRAN JA
JAIME I
PEIRO JM
RONCALES P
Citation: P. Marquina et al., PHYSICOCHEMICAL CHARACTERIZATION AND DIFF ERENTIATION OF THE COMMERCIAL TYPES OF RAW SAUSAGE LONGANIZA-DE-ARAGON, Revista espanola de ciencia y tecnologia de alimentos, 33(6), 1993, pp. 631-650