NTU Trường Đại học Nha Trang
Bộ GD&ĐT
Tra cứu văn bằng
E-Learning
E-Office
Food science and technology international., Tập 21, Số 2, 2015
Mục lục:
DòngNội dung
1Characterization of multilayered and composite edible films from chitosan and beeswax / Elena Velickova and others
2Combined effect of temperature and controlled atmosphere on storage and shelf-life of ‘Rocha’ pear treated with 1-methylcyclopropene / Custodia ML Gago and others
3Effect of phage and host concentration on the inactivation of Escherichia coli O157:H7 on cooked and raw beef / JA Hudson and others
4Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry / Alicia Olivares, Jose´ Luis Navarro and Monica Flores
5Effect of microwave power on kinetics and characteristics of microwave vacuum-dried longan (Dimocarpus longan Lour.) pulp / Dongxiao Su and others
6Eating quality and health-promoting properties of two sweet cherry (Prunus avium L.) cultivars stored in passive modified atmosphere / Isabel Lara and others
7Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms / N Bernat and others