Table of contents of journal: *Revista española de ciencia y tecnología de alimentos

Results: 101-106/106

Authors: HEREDIA A GUILLEN R JIMENEZ A FERNANDEZBOLANOS J

Citation: A. Heredia et al., PLANT-CELL WALL STRUCTURE, Revista espanola de ciencia y tecnologia de alimentos, 33(2), 1993, pp. 113-131

RHEOLOGICAL PROPERTIES OF FOOD GUMS AND FOOD GUM MIXTURES

Authors: MA L BARBOSACANOVAS GV

Citation: L. Ma et Gv. Barbosacanovas, RHEOLOGICAL PROPERTIES OF FOOD GUMS AND FOOD GUM MIXTURES, Revista espanola de ciencia y tecnologia de alimentos, 33(2), 1993, pp. 133-163

PORK FAT HYDROLYZED BY STAPHYLOCOCCUS-XYLOSUS

Authors: SORENSEN BB STAHNKE LH ZEUTHEN P

Citation: Bb. Sorensen et al., PORK FAT HYDROLYZED BY STAPHYLOCOCCUS-XYLOSUS, Revista espanola de ciencia y tecnologia de alimentos, 33(2), 1993, pp. 165-178

STUDY OF THE NAVELINE ORANGES CAROTENOIDS

Authors: PASCUAL M MALLENT D CUNAT P

Citation: M. Pascual et al., STUDY OF THE NAVELINE ORANGES CAROTENOIDS, Revista espanola de ciencia y tecnologia de alimentos, 33(2), 1993, pp. 179-196

FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM

Authors: ANTEQUERA T CORDOBA JJ RUIZ J MARTIN L GARCIA C BERMUDEZ ME VENTANAS J

Citation: T. Antequera et al., FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM, Revista espanola de ciencia y tecnologia de alimentos, 33(2), 1993, pp. 197-208

OBTAINING OF NUTMEG (MYRISTICA-FRAGRANS H) OLEORESIN

Authors: BORGES P PINO J

Citation: P. Borges et J. Pino, OBTAINING OF NUTMEG (MYRISTICA-FRAGRANS H) OLEORESIN, Revista espanola de ciencia y tecnologia de alimentos, 33(2), 1993, pp. 209-215

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