Related content

Changes in flavour and texture during the ripening of strawberries

By Azodanlou Ramin   Darbellay Charly   Luisier Jean-Luc   Villettaz Jean-Claude   Amadò Renato  

European Food Research and Technology A, Vol. 218, Iss. 2, 2004-01 ,pp. : 167-172

Springer Publishing Company

Access to resources Recommend Favorite

Albendazole-Related Drug Residues in Milk and Their Fate during Cheesemaking, Ripening, and Storage

By Fletouris Dimitrios J.   Botsoglou Nickos A.   Psomas Ioannis E.   Mantis Antonios I.  

Journal of Food Protection, Vol. 61, Iss. 11, 1998-11 ,pp. : 1484-1488

International Association for Food Protection

Access to resources Recommend Favorite

Changes in Odour, Colour and Texture during the Storage of Acid Preserved Meat

By Ogden S.K.   Guerrero I.   Taylor A.J.   Escalona Buendia H.   Gallardo F.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 28, Iss. 5, 1995-05 ,pp. : 521-527

Academic Press

Access to resources Recommend Favorite

Factors Influencing Mass Transfer During Immersion Cold Storage of Apples in NaCl/Sucrose Solutions

By Lucas T.   Francois J.   Bohuon P.   Raoult-Wack A.L.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 6, 1999-09 ,pp. : 327-332

Academic Press

Access to resources Recommend Favorite

Distribution and stability of aflatoxin M 1 during processing, ripening and storage of Telemes cheese

By Govaris A.   Roussi V.   Koidis P. A.   Botsoglou N. A.  

Food Additives and Contaminants, Vol. 18, Iss. 5, 2001-05 ,pp. : 437-443

Taylor & Francis Ltd

Access to resources Recommend Favorite