Thư Viện trường Đại Học Nha Trang

Journal of Food processing and preservation, Tập 37, Số 2, 2013

Mục lục:

STT	Nội dung
1	Development, preservation, and chemical and fatty Acid profiles of nile tilapia carcass meal for Human feeding / Leandro Cesar Godoy and others
2	Characterization of cooked ham containing pectin And potassium chloride / Juliana Barreto Nunes Cardoso and others
3	Development of a practical method for processing of Nitrite-free hot dogs with emphasis on evaluation of Physico-chemical and microbiological properties Of the final product during refrigeration jfpp / Saeed Tahmouzi and others
4	Design and performance assessment of a flat-plate Solar milk pasteurizer for arid pastoral areas Of kenya / Francis Obuoro Wayua, Michael W. Okoth and John Wango
5	Thermal process characterization of moist pet food: Proximate analisys and thermo-physical properties And thermal resistance of clostridium sporogenes / Frampton F. Santana, Pedro E.D. Augusto and Marcelo Cristianini
6	Flow behavior of clarified pear and apple juices at Subzero temperatures / Víctor Falguera, Manel Vicente, Alfonso Garvín 1 and Albert Ibarz
7	Improvement of oxidative stability of rice bran oil Emulsion by controlling droplet size / Hoang Hai Nguyen and others
8	Effect of gluten on soybean oil droplets in jet-cooked Starch-oil composites / Frederick C. Felker, Mukti Singh and George F. Fanta
9	Effect of sulfurization and process conditions on Polyphenol content of anatolian apricots (prunus armeniaca) / Tuncay Kan and Saim Zeki Bostan
10	Influence of storage temperature on lipid oxidation, Stale flavor formation and discoloration in lotus (nelumbo nucifera) bee pollen / Xiang Xu and others
11	Statistical optimization of bacteriocin Production by pediococcus acidilactici in a simple Food-grade medium / Mahantesh Mallikarjun Patil, Karna Venkata Ramana And Amarinder Singh Bawa