Thư Viện trường Đại Học Nha Trang

Journal of Food processing and preservation, Tập 37, Số 6, 2013

Mục lục:

STT	Nội dung
1	Effects of rosemary (rosmarinus officinalis) extract Addition on oxidative stability of fried sea bream (sparus aurata) during chill storage (4c) / Gülsün Özyurt
2	Classification and quantitative determination of Sodium benzoate in muddy flesh by near-infrared Reflectance spectroscopy / Yuanhao Wang and others
3	Effect of preharvest application of methyl Jasmonate on fruit quality of plum (prunus Salicina lindell cv. “fortune”) at harvest and During cold storage / S. Karaman and others
4	Comparative apparent metabolizable energy values Of soaking, fermentation with lactobacillus and Enzyme treatment of barley in cockerels and quails / Ruhollah Kianfar and others
5	Optimization of osmotic dehydration process of Bamboo shoots in mixtures of sucrose and sodium Chloride solutions / Laxmikant S. Badwaik and others
6	Effect of binder and sweeteners on the production Of effervescent artichoke (cynara scolymus l.) Tea tablets / Van Tang Nguyen
7	Response surface methodology optimization of dried Apple-blackcurrant cubes / Lemuel M. Diamante and Yukiko Yamaguchi
8	Shelf life of short ripened soft cheese stored under Various packaging conditions / Eva Marcuzzo, Donatella Peressini and Alessandro Sensidoni
9	Antimicrobial and antioxidant activities of extracts And lichen acids obtained from some umbilicaria Species from central anatolia, turke / Tuba Zeytun Buçukoglu and others
10	Effect of packaging methods on quality Characteristics of low-grade beef during Aging at 16c / Sang-Keun Jin and others
11	Comparative study between hot air and Infrared drying of parboiled rice: kinetics And qualities aspects / O. Bualuang, Y. Tirawanichakul and S. Tirawanichakul