Search Results

1

Chemistry's role in food production and sustainability : past and present /

Chemistry's role in food production and sustainability : past and present /

Published 2019

Book

2

The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life /

The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life /

by Masotti, F.

Article

3

Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella /

Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella /

by Chen, L.

Article

4

High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties /

High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties /

by Hnosko, J.

Article

5

Variación estacional de la composición proximal del mejillón Tagelus peruvianus (Bivalvia: Solecurtidae) del Golfo de Nicoya, Puntarenas, Costa Rica /

Variación estacional de la composición proximal del mejillón Tagelus peruvianus (Bivalvia: Solecurtidae) del Golfo de Nicoya, Puntarenas, Costa Rica /

Article

6

Manual de quìmica y bioquìmica de los alimentos.

Manual de quìmica y bioquìmica de los alimentos.

by Coultate, T. P.
Published 2002

Book

7

Nutrición recomendada : para la población infantil sana /

Nutrición recomendada : para la población infantil sana /

by Arroyo Chacón, Liseth María
Published 2011

Book

8

Restarting breakfast /

Restarting breakfast /

by Despain, David

Article

9

Soybean meal compared /

Soybean meal compared /

by Ter Beek, Vincent

Article

10

Enological potential of native non-Saccharomyces yeasts from vineyards established in Queretaro, Mexico. /

Enological potential of native non-Saccharomyces yeasts from vineyards established in Queretaro, Mexico. /

Article

11

Conozca más los alimentos : una introducción a sus aspectos químicos /

Conozca más los alimentos : una introducción a sus aspectos químicos /

by Contreras, Ricardo Rafael
Published 2013

Book

12

Evaluación de rendimiento y calidad de 15 genotipos de pimiento (Capsicum annuum L.) cultivados bajo invernadero en Costa Rica. /

Evaluación de rendimiento y calidad de 15 genotipos de pimiento (Capsicum annuum L.) cultivados bajo invernadero en Costa Rica. /

by Elizondo-Cabalceta, Esteban

Article

13

Alimentos y alimentación para aves ornamentales /

Alimentos y alimentación para aves ornamentales /

by Alpízar-Bonilla, Fabio

Article

14

Occurrence of mycotoxins in alfalfa (Medicago sativa L.), sorghum [Sorghum bicolor (L.) Moench], and grass ( Cenchrus ciliaris L.) retailed in the state of nuevo león, México /

Occurrence of mycotoxins in alfalfa (Medicago sativa L.), sorghum [Sorghum bicolor (L.) Moench], and grass ( Cenchrus ciliaris L.) retailed in the state of nuevo león, México /

Article

15

La proteína del pollo y del huevo en el fútbol /

La proteína del pollo y del huevo en el fútbol /

Article

16

Tabla de composición de materias primas usadas en alimentos para animales.

Tabla de composición de materias primas usadas en alimentos para animales.

Published 2011

Book

17

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival ofprobiotic microorganisms, production of organic acid an aroma compounds. /

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival ofprobiotic microorganisms, production of organic acid an ar...

Article

18

Beef dripping : a unique fat for deep frying.

Beef dripping : a unique fat for deep frying.

Article

19

Personalised nutrition : the future challenges of nutrigenomics.

Personalised nutrition : the future challenges of nutrigenomics.

by Ghosh, Dilip

Article

20

Food allergens : do we worry too much or not enough?.

Food allergens : do we worry too much or not enough?.

by Lawley, Richard

Article

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