Determination of free fatty acids produced in filled-milk emulsions as a result of the lipolytic activity of lactic acid bacteria

By Huerta-Gonzalez  

Food Chemistry, Vol. 72, Iss. 3, 2001-02 ,pp. : 301-307

Elsevier

Access to resources Recommend Favorite

Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypes

By Hernandez P.   Zomeno L.   Arino B.   Blasco A.  

Meat Science, Vol. 66, Iss. 3, 2004-03 ,pp. : 525-529

Elsevier

Access to resources Recommend Favorite

Water diffusivity and mechanical changes during hazelnut hydration - Xixona Turron

By Martinez-Navarrete N.   Chiralt A.  

Food Research International, Vol. 32, Iss. 6, 1999-07 ,pp. : 447-452

Elsevier

Access to resources Recommend Favorite

Characterisation of protein concentrates from pressed cakes of Guevina avellana (Chilean hazelnut)

By Moure A.   Domnguez H.   Zuniga M.E.   Soto C.   Chamy R.  

Food Chemistry, Vol. 78, Iss. 2, 2002-08 ,pp. : 179-186

Elsevier

Access to resources Recommend Favorite

Activity

By  

International Journal of Child and Adolescent Health, Vol. , Iss. , 2017-01 ,pp. : 59-59

Nova Science Publishers, Inc.

Access to resources Recommend Favorite