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1-4
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Results: 4
Postharvest changes in fresh Swiss chard (Beta vulgaris, type cycla) underdifferent storage conditions
Authors:
Roura, SI Davidovich, LA del Valle, CE
Citation:
Si. Roura et al., Postharvest changes in fresh Swiss chard (Beta vulgaris, type cycla) underdifferent storage conditions, J FOOD QUAL, 23(2), 2000, pp. 137-147
Quality loss in minimally processed Swiss chard related to amount of damaged area
Authors:
Roura, SI Davidovich, LA del Valle, CE
Citation:
Si. Roura et al., Quality loss in minimally processed Swiss chard related to amount of damaged area, FOOD SCIENC, 33(1), 2000, pp. 53-59
Quality loss in minimally processed Swiss chard related to amount of damaged area
Authors:
Roura, SI Davidovich, LA del Valle, CE
Citation:
Si. Roura et al., Quality loss in minimally processed Swiss chard related to amount of damaged area, LEBENSM-WIS, 33(1), 2000, pp. 53-59
Thermally induced gelation of squid (Illex argentinus) actomyosin. Influence of sexual maturation stage
Authors:
Paredi, ME Davidovich, LA Crupkin, M
Citation:
Me. Paredi et al., Thermally induced gelation of squid (Illex argentinus) actomyosin. Influence of sexual maturation stage, J AGR FOOD, 47(9), 1999, pp. 3592-3595
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