Related content

Caracterización de hidrolizados de desechos de calamar gigante (Dosidicus gigas) obtenidos por autohidrólisis y un proceso químico-enzimático

By              

CyTA - Journal of Food, Vol. 12, Iss. 1, 2014-01 ,pp. : 85-96

Taylor & Francis Ltd

Access to resources Recommend Favorite

Properties of polyphenol oxidase obtained from Musa acuminata × balbisiana Colla cv. “ Pisang Awak ” pulp and peel Propiedades de polifenoloxidasa obtenido de la pulpa y piel de Musa acuminata × balbisiana Colla cv. “ Pisang Awak ”

By Chong L. C.   Cheng L. H.   Aziz A.A. Noor  

CyTA - Journal of Food, Vol. 9, Iss. 1, 2011-05 ,pp. : 25-30

Taylor & Francis Ltd

Access to resources Recommend Favorite

Influence of temperature and edible coating on the physical and chemical parameters and sensory acceptance of fresh-cut organic carrots Influencia de la temperatura y cobertura comestible en los parámetros físicos y químicos y aceptación sensorial de las zanahorias cortadas frescas

By Barbosa Lisiane das Neves  

CyTA - Journal of Food, Vol. 9, Iss. 1, 2011-05 ,pp. : 31-36

Taylor & Francis Ltd

Access to resources Recommend Favorite

Le Boulanger de Strasbourg

By Dana Leo Paul  

British Food Journal, Vol. 101, Iss. 5-6, 1999-05 ,pp. : 425-428

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Terroir and the Cote de Nuits

By Atkinson John  

Journal of Wine Research, Vol. 22, Iss. 1, 2011-03 ,pp. : 35-41

Routledge Ltd

Access to resources Recommend Favorite