| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Colour Stabilization of Spray-Dried Porcine Red Blood Cells Using Nicotinic Acid and Nicotinamide
|
Saguer, E.
|
|
2003
|
9 |
4 |
p. 301-307
|
artikel
|
| 2 |
Comparative Effects of the Fat Extracted from Raw and Fried Sardines Upon Rat Growth and Zinc Bioavailability
|
Pérez-Granados, A. M.
|
|
2003
|
9 |
4 |
p. 285-293
|
artikel
|
| 3 |
Effect of Moisture on the Mechanical Properties of Pork Rind (Chicharrón)
|
Martínez, C. González
|
|
2003
|
9 |
4 |
p. 249-255
|
artikel
|
| 4 |
Effect of Thermal Treatment on the Antioxidant Activity and Content of Carotenoids and Phenolic Compounds of Cactus Pear Cladodes (Opuntia ficus-indica)
|
Jaramillo-Flores, M. E.
|
|
2003
|
9 |
4 |
p. 271-278
|
artikel
|
| 5 |
Extraction and Functional Characteristics of Brazil Nut (Bertholletia excelsa HBK) Globulin
|
Ramos, C. M. Pinto
|
|
2003
|
9 |
4 |
p. 265-269
|
artikel
|
| 6 |
Influence of Feeds and Rearing System on the Productive Performances and the Chemical and Fatty Acid Composition of Hare Meat
|
Vicenti, A.
|
|
2003
|
9 |
4 |
p. 279-284
|
artikel
|
| 7 |
Note: Comparison of Colour Techniques to Measure Chocolate Fat Bloom
|
Kumara, B.
|
|
2003
|
9 |
4 |
p. 295-299
|
artikel
|
| 8 |
Note: Shelf Life Determination of Korean Seasoned Side Dishes
|
Kim, Gi-Tae
|
|
2003
|
9 |
4 |
p. 257-263
|
artikel
|
| 9 |
Some Kinetic Properties of Polyphenol Oxidase Obtained from Various Salvia Species (Salvia Viridis L., Salvia Virgata Jacq. and Salvia Tomentosa Miller)
|
Gundo[notdef]ggmaz, G.
|
|
2003
|
9 |
4 |
p. 309-315
|
artikel
|
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