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Results: 1-6 |
Results: 6

Authors: Chiralt, A Fito, P Barat, JM Andres, A Gonzalez-Martinez, C Escriche, I Camacho, MM
Citation: A. Chiralt et al., Use of vacuum impregnation in food salting process, J FOOD ENG, 49(2-3), 2001, pp. 141-151

Authors: Moreno, J Chiralt, A Escriche, I Serra, JA
Citation: J. Moreno et al., Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries, FOOD RES IN, 33(7), 2000, pp. 609-616

Authors: Escriche, I Garcia-Pinchi, R Andres, A Fito, P
Citation: I. Escriche et al., Osmotic dehydration of kiwifruit (Actinidia Chinensis): Fluxes and mass transfer kinetics, J FOOD PR E, 23(3), 2000, pp. 191-205

Authors: Escriche, I Chiralt, A Moreno, J Serra, JA
Citation: I. Escriche et al., Influence of blanching-osmotic dehydration treatments on volatile fractionof strawberries, J FOOD SCI, 65(7), 2000, pp. 1107-1111

Authors: Mulet, A Escriche, I Rossello, C Tarrazo, J
Citation: A. Mulet et al., Changes in the volatile fraction during ripening of Mahon cheese, FOOD CHEM, 65(2), 1999, pp. 219-225

Authors: Serra, JA Domenech, E Escriche, I Martorell, S
Citation: Ja. Serra et al., Risk assessment and critical control points from the production perspective, INT J F MIC, 46(1), 1999, pp. 9-26
Risultati: 1-6 |