| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Book Review: Análisis y producción de vino [Wine Production and Analysis]
|
Vallés, S.
|
|
2001
|
7 |
4 |
p. 369-370
|
article
|
| 2 |
Book Review: Elaboración de vinos. Seguridad-calidad-métodos[Winemaking. Safety-Quality-Methods. An Introduction to HACCP and Defect Control]
|
Vallés, S.
|
|
2001
|
7 |
4 |
p. 370-370
|
article
|
| 3 |
Book Review: Fundamentos de biotecnología de los alimentos [Foundations of Food Biotechnology]
|
Querol, A.
|
|
2001
|
7 |
4 |
p. 370-370
|
article
|
| 4 |
Book Review: Phytochemicals as Bioactive Agents
|
Rodrigo, M.
|
|
2001
|
7 |
4 |
p. 369-369
|
article
|
| 5 |
Book Review: Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications
|
Martínez, A.
|
|
2001
|
7 |
4 |
p. 369-369
|
article
|
| 6 |
Effects of Pulsed Electric Field Processing on Apple and Pear Polyphenoloxidases
|
Giner, J.
|
|
2001
|
7 |
4 |
p. 339-345
|
article
|
| 7 |
Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products
|
Soto-Mendívil, E. A.
|
|
2001
|
7 |
4 |
p. 355-361
|
article
|
| 8 |
Fatty Acid Changes in High Oleic Acid Sunflower Oil during Successive Deep-Fat Fryings of Frozen Foods
|
Cuesta, C.
|
|
2001
|
7 |
4 |
p. 317-328
|
article
|
| 9 |
Kinetics of Ethanol and Acetaldehyde Production in Fermenting Wheat Dough by Laser-Based Trace Gas Detection
|
Tomás, S.
|
|
2001
|
7 |
4 |
p. 307-315
|
article
|
| 10 |
Note. Effect of Nixtamal Degermination on Some Physical Properties of Corn Masa and on Sensory Characteristics of Corn Tortillas
|
Vidal-Quintanar, R. L.
|
|
2001
|
7 |
4 |
p. 363-367
|
article
|
| 11 |
Review: Bacteriocins of Lactic Acid Bacteria
|
Cintas, L. M.
|
|
2001
|
7 |
4 |
p. 281-305
|
article
|
| 12 |
Sensory Profile of Ewe’s Milk Cheeses
|
Bárcenas, P.
|
|
2001
|
7 |
4 |
p. 347-353
|
article
|
Journal description