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Results: 76-100/106
Authors:
GOMEZ R
FERNANDEZSALGUERO J
Citation: R. Gomez et J. Fernandezsalguero, WATER ACTIVITY OF SPANISH INTERMEDIATE MOISTURE FISH PRODUCTS, Revista espanola de ciencia y tecnologia de alimentos, 33(6), 1993, pp. 651-656
Authors:
DEAPODACA MJO
SELGAS MD
ORDONEZ JA
Citation: Mjo. Deapodaca et al., EFFECT OF THE TEMPERATURE OF INCUBATION O N THE GROWTH OF SEVERAL MICROCOCCI STRAINS ISOLATED FROM CHEESE, Revista espanola de ciencia y tecnologia de alimentos, 33(6), 1993, pp. 657-663
Authors:
PEREZ AG
SANZ C
RIOS JJ
OLIAS JM
Citation: Ag. Perez et al., COMPARISON OF MAIN AROMA CONSTITUENTS OF APPLE, BANANA AND STRAWBERRY, Revista espanola de ciencia y tecnologia de alimentos, 33(6), 1993, pp. 665-677
Authors:
JASPE A
MATIAS P
FERNANDEZ L
SANJOSE C
Citation: A. Jaspe et al., INTERACTIONS BETWEEN LACTIC AND PSYCHROTR OPHIC GRAM-NEGATIVE FLORA IN MILK, Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 461-477
Authors:
POTHAKAMURY UR
BARLETTA BJ
CANOVAS GVB
SWANSON BG
Citation: Ur. Pothakamury et al., INACTIVATION OF MICROORGANISMS IN FOODS B Y OSCILLATING MAGNETIC-FIELDS, Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 479-489
Authors:
MARTINEZANAYA MA
PITARCH B
GONZALEZ FJ
DEBARBER CB
Citation: Ma. Martinezanaya et al., BIOCHEMICAL AND TECHNOLOGICAL CHARACTERISTICS OF FROZEN MICROBIAL CONCENTRATES FOR BREADMAKING, Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 491-500
Authors:
CABEZAS L
ALVAREZ PM
CABEZUDO MD
Citation: L. Cabezas et al., PROTEOLYSIS IN GRUYERE-DE-COMTE CHEESE ACCENTUATING THE EFFECT OF TRADITIONAL SALTING, Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 501-516
Authors:
MAESTRODURAN R
BORJAPADILLA R
LUQUEGONZALEZ M
MARTINMARTIN A
Citation: R. Maestroduran et al., PHENOLIC-COMPOUNDS IN WASTE-WATER FROM WI NE DISTILLERIES (VINASSES), Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 517-528
Authors:
CASTELLPEREZ ME
MOREIRA RG
STEFFE JF
Citation: Me. Castellperez et al., A SIMPLE PROCEDURE TO DETERMINE POWER-LAW CURVES - THE FLAG VISCOMETER, Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 529-547
Authors:
PALMIA F
RIVALDI P
FORTINI G
Citation: F. Palmia et al., DRY CURING OF RAW HAM - EVALUATION OF THE SALT UPTAKE BY A METHOD BASED ON THE THEORY OF DIFFUSION, Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 548-553
Authors:
ESCAMILLAHURTADO ML
OLGUINLORA P
PRADOBARRAGAN LA
Citation: Ml. Escamillahurtado et al., LACTIC-ACID FERMENTATION IN SOUR CORN POR RIDGE OF THE TZOTZIL ETHNIC-GROUP, Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 555-565
Authors:
NAJERA AI
BARRON LJR
BARCINA Y
Citation: Ai. Najera et al., LIPID FRACTION COMPOSITION OF COWS, SHEEP S, AND GOATS CHEESE, AND THE INFLUENCE ON ITS QUALITY, Revista espanola de ciencia y tecnologia de alimentos, 33(4), 1993, pp. 345-363
Authors:
HUIDOBRO A
TEJADA M
Citation: A. Huidobro et M. Tejada, HYDRATING PROPERTIES OF FISH MUSCLE, Revista espanola de ciencia y tecnologia de alimentos, 33(4), 1993, pp. 365-381
Authors:
FERNANDEZGARCIA E
PROKOPEK D
REUTER H
Citation: E. Fernandezgarcia et al., EFFECT OF ENZYME ADDITION ON THE PHYSICOC HEMICAL AND SENSORY CHARACTERISTICS OF SPANISH HARD CHEESE MADE FROM MILK CONCENTRATED BY ULTRAFILTRATION, Revista espanola de ciencia y tecnologia de alimentos, 33(4), 1993, pp. 383-398
Authors:
MARTINEZANAYA MA
GRANA L
TORNER MJ
Citation: Ma. Martinezanaya et al., EFFECT OF PROCESSING CONDITIONS ON THE BREADMAKING PERFORMANCE OF DEHYDRATED STARTERS FOR WHITE BREAD, Revista espanola de ciencia y tecnologia de alimentos, 33(4), 1993, pp. 399-414
Authors:
DESIMON BF
ESTRELLA I
HERNANDEZ T
Citation: Bf. Desimon et al., PRESENCE OF FLAVONOLS IN MUST AND GRAPE S KIN AND THEIR EVOLUTION DURING RIPENING, Revista espanola de ciencia y tecnologia de alimentos, 33(4), 1993, pp. 415-425
Authors:
NAVARRO F
COSTA J
Citation: F. Navarro et J. Costa, EVALUATION OF PAPRIKA PEPPER COLOR BY TRI ESTIMULUS COLORIMETRY, Revista espanola de ciencia y tecnologia de alimentos, 33(4), 1993, pp. 427-434
Authors:
ROJAS RM
LOPEZ MA
COSANO GZ
Citation: Rm. Rojas et al., MINERAL-CONTENT IN PASTEURIZED MILK PRODU CED IN THE ANDALUSIAN COMMUNITY, Revista espanola de ciencia y tecnologia de alimentos, 33(4), 1993, pp. 435-444
Authors:
PERIAGO MJ
ROS G
LOPEZ G
MARTINEZ MC
RINCON F
Citation: Mj. Periago et al., THE DIETARY FIBER COMPONENTS AND THEIR PH YSIOLOGICAL-EFFECTS, Revista espanola de ciencia y tecnologia de alimentos, 33(3), 1993, pp. 229-246
Authors:
DELAFUENTE MA
JUAREZ M
Citation: Ma. Delafuente et M. Juarez, DETERMINATION OF FREE FATTY-ACIDS IN DAIR Y-PRODUCTS - REVIEW, Revista espanola de ciencia y tecnologia de alimentos, 33(3), 1993, pp. 247-269
Authors:
LOPEZRAMOS A
PALMISANO E
DOMBEY A
PIMENTEL JA
FAYES D
GONZALEZMENDIZABAL D
Citation: A. Lopezramos et al., THERMAL-PROPERTIES OF TROPICAL FRUITS AND VEGETABLES, Revista espanola de ciencia y tecnologia de alimentos, 33(3), 1993, pp. 271-283
Authors:
FERNANDEZQUINTELA A
MACARULLA MT
MARTINEZ JA
Citation: A. Fernandezquintela et al., OBTAINING AND CHARACTERIZATION OF PROTEIN -CONCENTRATES FROM LEGUMES, Revista espanola de ciencia y tecnologia de alimentos, 33(3), 1993, pp. 285-297
Authors:
SERRANO M
AMOROS A
RIQUELME F
ROMOJARO F
Citation: M. Serrano et al., EFE ACTIVITY IN PROTOPLASTS .1. PREPARATION OF KIWI PROTOPLASTS AND MEASUREMENT OF ITS EFE ACTIVITY, Revista espanola de ciencia y tecnologia de alimentos, 33(3), 1993, pp. 299-306
Authors:
AMOROS A
SERRANO M
RIQUELME F
ROMOJARO F
Citation: A. Amoros et al., EFE ACTIVITY IN PROTOPLASTS .2. SOME CHARACTERISTICS OF EFE ACTIVITY IN PROTOPLASTS OF KIWI AND PEPPER FRUITS, Revista espanola de ciencia y tecnologia de alimentos, 33(3), 1993, pp. 307-318
Authors:
CHASCO J
BERIAIN MJ
BELLO J
Citation: J. Chasco et al., VOLATILE ALDEHYDES AND LIPID OXIDATIVE INDEXES IN CHORIZO-DE-PAMPLONA, Revista espanola de ciencia y tecnologia de alimentos, 33(3), 1993, pp. 319-332