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Results: 1-10 |
Results: 10
EFFECT OF RIPENING STAGE ON THIAMIN AND RIBOFLAVIN LEVELS IN LUPIN, PEA AND FABA BEAN-SEEDS
Authors: SIERRA I VIDALVALVERDE C KOZLOWSKA H
Citation: I. Sierra et al., EFFECT OF RIPENING STAGE ON THIAMIN AND RIBOFLAVIN LEVELS IN LUPIN, PEA AND FABA BEAN-SEEDS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(2), 1998, pp. 126-129
INFLUENCE OF WEANING ON CARCASS QUALITY, FATTY-ACID COMPOSITION AND MEAT QUALITY IN INTENSIVE LAMB PRODUCTION SYSTEMS
Authors: SANUDO C SIERRA I OLLETA JL MARTIN L CAMPO MM SANTOLARIA P WOOD JD NUTE GR
Citation: C. Sanudo et al., INFLUENCE OF WEANING ON CARCASS QUALITY, FATTY-ACID COMPOSITION AND MEAT QUALITY IN INTENSIVE LAMB PRODUCTION SYSTEMS, Animal Science, 66, 1998, pp. 175-187
ASSESSMENT OF COMMERCIAL LAMB MEAT QUALITY BY BRITISH AND SPANISH TASTE PANELS
Authors: SANUDO C NUTE GR CAMPO MM MARIA G BAKER A SIERRA I ENSER ME WOOD JD
Citation: C. Sanudo et al., ASSESSMENT OF COMMERCIAL LAMB MEAT QUALITY BY BRITISH AND SPANISH TASTE PANELS, Meat science, 48(1-2), 1998, pp. 91-100
NATURAL FERMENTATION OF LENTILS - INFLUENCE OF TIME, TEMPERATURE AND FLOUR CONCENTRATION ON THE KINETICS OF THIAMIN, RIBOFLAVIN AND NIACIN
Authors: VIDALVALVERDE C PRODANOV M SIERRA I
Citation: C. Vidalvalverde et al., NATURAL FERMENTATION OF LENTILS - INFLUENCE OF TIME, TEMPERATURE AND FLOUR CONCENTRATION ON THE KINETICS OF THIAMIN, RIBOFLAVIN AND NIACIN, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(6), 1997, pp. 464-469
EFFECT OF GERMINATION ON THE THIAMINE, RIBOFLAVIN AND NIACIN CONTENTSIN LEGUMES
Authors: PRODANOV M SIERRA I VIDALVALVERDE C
Citation: M. Prodanov et al., EFFECT OF GERMINATION ON THE THIAMINE, RIBOFLAVIN AND NIACIN CONTENTSIN LEGUMES, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(1), 1997, pp. 48-52
A SIMPLE METHOD TO DETERMINE FREE AND GLYCOSYLATED VITAMIN-B-6 IN LEGUMES
Authors: SIERRA I VIDALVALVERDE C
Citation: I. Sierra et C. Vidalvalverde, A SIMPLE METHOD TO DETERMINE FREE AND GLYCOSYLATED VITAMIN-B-6 IN LEGUMES, Journal of liquid chromatography & related technologies, 20(6), 1997, pp. 957-969
BREED EFFECT ON CARCASS AND MEAT QUALITY OF SUCKLING LAMBS
Authors: SANUDO C CAMPO MM SIERRA I MARIA GA OLLETA JL SANTOLARIA P
Citation: C. Sanudo et al., BREED EFFECT ON CARCASS AND MEAT QUALITY OF SUCKLING LAMBS, Meat science, 46(4), 1997, pp. 357-365
VITAMIN STABILITY AND GROWTH OF PSYCHROTROPHIC BACTERIA IN REFRIGERATED RAW-MILK ACIDIFIED WITH CARBON-DIOXIDE
Authors: SIERRA I PRODANOV M CALVO M OLANO A VIDALVALVERDE C
Citation: I. Sierra et al., VITAMIN STABILITY AND GROWTH OF PSYCHROTROPHIC BACTERIA IN REFRIGERATED RAW-MILK ACIDIFIED WITH CARBON-DIOXIDE, Journal of food protection, 59(12), 1996, pp. 1305-1310
INFLUENCE OF CARCASS WEIGHT ON INSTRUMENTAL AND SENSORY LAMB MEAT QUALITY IN INTENSIVE PRODUCTION SYSTEMS
Authors: SANUDO C SANTOLARIA MP MARIA G OSORIO M SIERRA I
Citation: C. Sanudo et al., INFLUENCE OF CARCASS WEIGHT ON INSTRUMENTAL AND SENSORY LAMB MEAT QUALITY IN INTENSIVE PRODUCTION SYSTEMS, Meat science, 42(2), 1996, pp. 195-202
EFFECT OF LIGHT ON CARBOHYDRATES AND HYDROSOLUBLE VITAMINS OF LENTILSDURING SOAKING
Authors: FRIAS J PRODANOV M SIERRA I VIDALVALVERDE C
Citation: J. Frias et al., EFFECT OF LIGHT ON CARBOHYDRATES AND HYDROSOLUBLE VITAMINS OF LENTILSDURING SOAKING, Journal of food protection, 58(6), 1995, pp. 692-695
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