Ripening effect on chemical composition, microstructure, collagen solubility, shear force, texture parameters, and sensory evaluation: a case study of kumpia wieprzowa

By      

CyTA - Journal of Food, Vol. 12, Iss. 1, 2014-01 ,pp. : 80-84

Taylor & Francis Ltd

Access to resources Recommend Favorite

Chemical and Physico-chemical Changes in Processed Cheese and Ready-made Fondue During Storage. A Review

By Schär W.   Bosset J.O.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 1, 2002-02 ,pp. : 15-20

Academic Press

Access to resources Recommend Favorite

Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón

By Vázquez Laura   Verdú Alexis   Miquel Ana   Burló Francisco   Carbonell-Barrachina Angel  

European Food Research and Technology A, Vol. 225, Iss. 5-6, 2007-09 ,pp. : 757-767

Springer Publishing Company

Access to resources Recommend Favorite

Physico-Chemical Changes and Stability of Nutraceutical in Rice Bran Oil During Simulated Domestic Frying

By  

Current Nutrition & Food Science, Vol. 9, Iss. 2, 2013-05 ,pp. : 144-150

Bentham Science Publishers

Access to resources Recommend Favorite

Microbiological and Chemical Changes in High-Pressure-Treated Milk during Refrigerated Storage

By García-Risco M. R.   Cortés E.   Carrascosa A. V.   López-Fandiño R.  

Journal of Food Protection, Vol. 61, Iss. 6, 1998-06 ,pp. : 735-737

International Association for Food Protection

Access to resources Recommend Favorite