A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia

By Sanchez-Cañizares Sandra   Castillo-Canalejo Ana M  

British Food Journal, Vol. 117, Iss. 9, 2015-09 ,pp. : 2387-2411

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Co-occurrence of aflatoxin B 1 , fumonisin B 1 , ochratoxin A and zearalenone in cereals and peanuts from Côte d'Ivoire

By Sangare-Tigori Béatrice  

Food Additives and Contaminants, Vol. 23, Iss. 10, 2006-10 ,pp. : 1000-1007

Taylor & Francis Ltd

Access to resources Recommend Favorite

Culinary Biophysics: on the Nature of the 6X°C Egg

By Vega César  

Food Biophysics, Vol. 6, Iss. 1, 2011-03 ,pp. : 152-159

Springer Publishing Company

Access to resources Recommend Favorite

Vitamin C and organic acid contents in Spanish “Gazpacho” soup related to the vegetables used for its elaboration process Contenidos de vitamina C y ácidos orgánicos en Gazpacho y en las hortalizas usadas en su elaboración

By Verde Méndez C. M.  

CyTA - Journal of Food, Vol. 9, Iss. 1, 2011-05 ,pp. : 71-76

Taylor & Francis Ltd

Access to resources Recommend Favorite

Fatty acid profile in varieties of chestnut fruits from Tenerife (Spain) Perfil de ácidos grasos en variedades de castañas procedentes de Tenerife (España)

By España M.S. Astorga  

CyTA - Journal of Food, Vol. 9, Iss. 1, 2011-05 ,pp. : 77-81

Taylor & Francis Ltd

Access to resources Recommend Favorite