AAAAAA
Results:
1-9
|
Results: 9
Authors:
DECASTRO A
MONTANO A
SANCHEZ AH
REJANO L
Citation: A. Decastro et al., LACTIC-ACID FERMENTATION AND STORAGE OF BLANCHED GARLIC, International journal of food microbiology, 39(3), 1998, pp. 205-211
Authors:
MONTANO A
SANCHEZ AH
REJANO L
DECASTRO A
Citation: A. Montano et al., PROCESSING AND STORAGE OF LYE-TREATED CARROTS FERMENTED BY A MIXED STARTER CULTURE, International journal of food microbiology, 35(1), 1997, pp. 83-90
Authors:
REJANO L
SANCHEZ AH
DECASTRO A
MONTANO A
Citation: L. Rejano et al., CHEMICAL CHARACTERISTICS AND STORAGE STABILITY OF PICKLED GARLIC PREPARED USING DIFFERENT PROCESSES, Journal of food science, 62(6), 1997, pp. 1120-1123
Authors:
SANCHEZ AH
MONTANO A
REJANO L
Citation: Ah. Sanchez et al., EFFECT OF PRESERVATION TREATMENT, LIGHT, AND STORAGE TIME ON QUALITY PARAMETERS OF SPANISH-STYLE GREEN OLIVES, Journal of agricultural and food chemistry, 45(10), 1997, pp. 3881-3886
Authors:
REJANO L
BRENES M
SANCHEZ AH
GARCIA P
GARRIDO A
Citation: L. Rejano et al., BRINE RECYCLING - ITS APPLICATION IN CANNED ANCHOVY-STUFFED OLIVES AND OLIVES PACKED IN POUCHES, Sciences des aliments, 15(6), 1995, pp. 541-550
Authors:
DECASTRO A
REJANO L
SANCHEZ AH
MONTANO A
Citation: A. Decastro et al., FERMENTATION OF LYE-TREATED CARROTS BY LACTOBACILLUS-PLANTARUM, Journal of food science, 60(2), 1995, pp. 316-319
Authors:
BRENES M
REJANO L
GARCIA P
SANCHEZ AH
GARRIDO A
Citation: M. Brenes et al., BIOCHEMICAL-CHANGES IN PHENOLIC-COMPOUNDS DURING SPANISH-STYLE GREEN OLIVE PROCESSING, Journal of agricultural and food chemistry, 43(10), 1995, pp. 2702-2706
Authors:
MONTANO A
SANCHEZ AH
REJANO L
Citation: A. Montano et al., DETERMINATION OF BENZOIC AND SORBIC ACIDS IN PACKAGED VEGETABLE PRODUCTS - COMPARATIVE-EVALUATION OF METHODS, Analyst, 120(10), 1995, pp. 2483-2487
Authors:
MONTANO A
SANCHEZ AH
DECASTRO A
Citation: A. Montano et al., CONTROLLED FERMENTATION OF SPANISH-TYPE GREEN OLIVES, Journal of food science, 58(4), 1993, pp. 842
Risultati:
1-9
|