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 7, 2015
Mục lục:
DòngNội dung
1Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets / Suresh Devatkal and others
2Effect of co-milled wheat, green gram and barley on the rheological and quality characteristics of cookies / Siddharth B Tulse and others
3Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage / Milagros Medina and others
4Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature / Mar Roldan and others
5Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour / Concha Collar and others
6Analysis of ethylene biosynthesis and perception during postharvest cold storage of Marsh and Star Ruby grapefruits / Joanna Lado, Marıa Jesus Rodrigo, Lorenzo Zacarıas
7Deficit irrigation strategies combined with controlled atmosphere preserve quality in early peaches / Natalia Falagan and others