AAAAAA

   
Results: 1-15 |
Results: 15
SOLUTE INFUSION EFFECTS ON TEXTURE OF MINIMALLY PROCESSED KIWIFRUIT
Authors: MUNTADA V GERSCHENSON LN ALZAMORA SM CASTRO MA
Citation: V. Muntada et al., SOLUTE INFUSION EFFECTS ON TEXTURE OF MINIMALLY PROCESSED KIWIFRUIT, Journal of food science, 63(4), 1998, pp. 616-620
SORBATE DESTRUCTION AND NONENZYMATIC BROWNING IN MODEL AQUEOUS SYSTEMS
Authors: CAMPOS CA ALZAMORA SM GERSCHENSON LN
Citation: Ca. Campos et al., SORBATE DESTRUCTION AND NONENZYMATIC BROWNING IN MODEL AQUEOUS SYSTEMS, Food science and technology international, 3(6), 1997, pp. 405-411
FLOW BEHAVIOR OF PROCESSED BANANA PUREE
Authors: GUERRERO S ALZAMORA SM GERSCHENSON LN
Citation: S. Guerrero et al., FLOW BEHAVIOR OF PROCESSED BANANA PUREE, Food science and technology international, 3(2), 1997, pp. 103-111
ASCORBIC-ACID DESTRUCTION IN SWEET AQUEOUS MODEL SYSTEMS
Authors: ROJAS AM GERSCHENSON LN
Citation: Am. Rojas et Ln. Gerschenson, ASCORBIC-ACID DESTRUCTION IN SWEET AQUEOUS MODEL SYSTEMS, Lebensmittel-Wissenschaft + Technologie, 30(6), 1997, pp. 567-572
INFLUENCE OF SYSTEM COMPOSITION ON ASCORBIC-ACID DESTRUCTION AT PROCESSING TEMPERATURES
Authors: ROJAS AM GERSCHENSON LN
Citation: Am. Rojas et Ln. Gerschenson, INFLUENCE OF SYSTEM COMPOSITION ON ASCORBIC-ACID DESTRUCTION AT PROCESSING TEMPERATURES, Journal of the Science of Food and Agriculture, 74(3), 1997, pp. 369-378
STUDIES OF THE EFFECT OF ETHYLENE DIAMINE TETRAACETIC ACID (EDTA) ON SORBIC ACID DEGRADATION
Authors: CAMPOS CA ROJAS AM GERSCHENSON LN
Citation: Ca. Campos et al., STUDIES OF THE EFFECT OF ETHYLENE DIAMINE TETRAACETIC ACID (EDTA) ON SORBIC ACID DEGRADATION, Food research international, 29(3-4), 1996, pp. 259-264
EFFECT OF CERTAIN ADDITIVES ON SORBATE STABILITY
Authors: CAMPOS CA GERSCHENSON LN
Citation: Ca. Campos et Ln. Gerschenson, EFFECT OF CERTAIN ADDITIVES ON SORBATE STABILITY, Food research international, 29(2), 1996, pp. 147-154
DETERMINATION OF NITRITES IN MEAT SYSTEMS - AN IMPROVED PROCEDURE
Authors: BINSTOK G CAMPOS CA GERSCHENSON LN
Citation: G. Binstok et al., DETERMINATION OF NITRITES IN MEAT SYSTEMS - AN IMPROVED PROCEDURE, Meat science, 42(4), 1996, pp. 401-405
OPTIMIZATION OF A COMBINED FACTORS TECHNOLOGY FOR PRESERVING BANANA PUREE TO MINIMIZE COLOR CHANGES USING THE RESPONSE-SURFACE METHODOLOGY
Authors: GUERRERO S ALZAMORA SM GERSCHENSON LN
Citation: S. Guerrero et al., OPTIMIZATION OF A COMBINED FACTORS TECHNOLOGY FOR PRESERVING BANANA PUREE TO MINIMIZE COLOR CHANGES USING THE RESPONSE-SURFACE METHODOLOGY, Journal of food engineering, 28(3-4), 1996, pp. 307-322
WATER SORPTION CHARACTERISTICS OF SUGAR IMPREGNATED STRAWBERRIES
Authors: VIDALES SL MALEC LF GERSCHENSON LN ALZAMORA SM
Citation: Sl. Vidales et al., WATER SORPTION CHARACTERISTICS OF SUGAR IMPREGNATED STRAWBERRIES, Drying technology, 13(8-9), 1995, pp. 1993-2010
RIPE FRUITS FROM LICOPERSICUM-ESCULENTUM MILL, VAR CERASIFORME ALEF -CHARACTERISTICS AND CHEMICAL-COMPOSITION
Authors: BERTONI MH GONZALES ASP GERSCHENSON LN CATTANEO P
Citation: Mh. Bertoni et al., RIPE FRUITS FROM LICOPERSICUM-ESCULENTUM MILL, VAR CERASIFORME ALEF -CHARACTERISTICS AND CHEMICAL-COMPOSITION, Anales de la Asociacion Quimica Argentina, 83(1-2), 1995, pp. 79-82
SORBIC ACID STABILITY IN MEAT-PRODUCTS OF REDUCED WATER ACTIVITY
Authors: CAMPOS CA ALZAMORA SM GERSCHENSON LN
Citation: Ca. Campos et al., SORBIC ACID STABILITY IN MEAT-PRODUCTS OF REDUCED WATER ACTIVITY, Meat science, 41(1), 1995, pp. 37-46
AIR DEHYDRATION OF STRAWBERRIES - EFFECTS OF BLANCHING AND OSMOTIC PRETREATMENTS ON THE KINETICS OF MOISTURE TRANSPORT
Authors: ALVAREZ CA AGUERRE R GOMEZ R VIDALES S ALZAMORA SM GERSCHENSON LN
Citation: Ca. Alvarez et al., AIR DEHYDRATION OF STRAWBERRIES - EFFECTS OF BLANCHING AND OSMOTIC PRETREATMENTS ON THE KINETICS OF MOISTURE TRANSPORT, Journal of food engineering, 25(2), 1995, pp. 167-178
DETERMINATION AND CORRELATION OF THE WATER ACTIVITY OF PROPYLENE-GLYCOL SOLUTIONS
Authors: ALZAMORA SM CHIRIFE J GERSCHENSON LN
Citation: Sm. Alzamora et al., DETERMINATION AND CORRELATION OF THE WATER ACTIVITY OF PROPYLENE-GLYCOL SOLUTIONS, Food research international, 27(1), 1994, pp. 65-67
DEVELOPMENT OF A SHELF-STABLE BANANA PUREE BY COMBINED FACTORS - MICROBIAL STABILITY
Authors: GUERRERO S ALZAMORA SM GERSCHENSON LN
Citation: S. Guerrero et al., DEVELOPMENT OF A SHELF-STABLE BANANA PUREE BY COMBINED FACTORS - MICROBIAL STABILITY, Journal of food protection, 57(10), 1994, pp. 902-907
Risultati: 1-15 |