Related content

Investigation of aromatic compounds in Alicante and Jijona turrón

By Vázquez-Araújo L.   Verdú A.   Enguix L.   Carbonell-Barrachina A.  

European Food Research and Technology A, Vol. 227, Iss. 4, 2008-08 ,pp. : 1139-1147

Springer Publishing Company

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

Mathematical quantification of almond content in Jijona turrón

By Verdú Alexis   Vázquez-Araujo Laura   Carbonell-Barrachina Ángel  

European Food Research and Technology A, Vol. 226, Iss. 1-2, 2007-11 ,pp. : 301-306

Springer Publishing Company

Access to resources Recommend Favorite

Reduction of Salmonella on Inoculated Almonds Exposed to Hot Oil

By Du Wen-Xian   Abd Shirin J.   McCarthy Kathryn L.   Harris Linda J.  

Journal of Food Protection, Vol. 73, Iss. 7, 2010-07 ,pp. : 1238-1246

International Association for Food Protection

Access to resources Recommend Favorite

Prevalence and Amounts of Salmonella Found on Raw California Almonds

By Danyluk Michelle D.   Jones Thomas M.   Abd Shirin J.   Schlitt-Dittrich Frank   Jacobs Merle   Harris Andlinda J.  

Journal of Food Protection, Vol. 70, Iss. 4, 2007-04 ,pp. : 820-827

International Association for Food Protection

Access to resources Recommend Favorite