Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon

By Beriain M.J.   Chasco J.   Lizaso G.  

Food Control, Vol. 11, Iss. 3, 2000-06 ,pp. : 231-237

Elsevier

Access to resources Recommend Favorite

A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes

By  

Food Science & Nutrition, Vol. 3, Iss. 6, 2015-11 ,pp. : 519-526

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of cooking and soaking on physical, nutrient composition and sensory evaluation of indigenous and foreign rice varieties in Nigeria

By Ebuehi Osaretin Albert T.   Oyewole Abosede Christiana  

Nutrition & Food Science, Vol. 38, Iss. 1, 2008-02 ,pp. : 15-21

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Chemical composition, antinutritional factors and effect of cooking on nutritional quality of rice bean [Vigna umbellata (Thunb; Ohwi and Ohashi)]

By Saikia P.   Sarkar C.R.   Borua I.  

Food Chemistry, Vol. 67, Iss. 4, 1999-12 ,pp. : 347-352

Elsevier

Access to resources Recommend Favorite

Sensory meat quality, ultimate pH values, blood parameters and carcass characteristics in reindeer (Rangifer tarandus tarandus L.) grazed on natural pastures or fed a commercial feed mixture

By Wiklund E.   Johansson L.   Malmfors G.  

Food Quality and Preference, Vol. 14, Iss. 7, 2003-10 ,pp. : 573-581

Elsevier

Access to resources Recommend Favorite