Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
---|---|---|---|
1 |
Material Type: Artigo
|
![]() |
Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat productsCasado, E.M.,University of Extremadura, Caceres (Spain). Food Hygiene and Safety ; Cordoba, J.J.,University of Extremadura, Caceres (Spain). Food Hygiene and Safety ; Andrade, M.J.,University of Extremadura, Caceres (Spain). Food Hygiene and Safety ; Rodriguez, M.,University of Extremadura, Caceres (Spain). Food Hygiene and SafetyCzech Journal of Food Sciences, 2011-01, Vol.29 (5), p.463-470 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Texto completo disponível |
2 |
Material Type: Artigo
|
![]() |
Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based productsDelgado-Andrade, C.,Consejo Superior de Investigaciones Cientificas, Granada (Spain). Estacion Experimental del Zaidin ; Rufian-Henares, J.A.,Universidad de Granada (Spain). Departamento de Nutricion y Bromatologia ; Morales, F.J.,Consejo Superior de Investigaciones Cientificas, Nadrid (Spain). Inst. del FrioCzech Journal of Food Sciences, 2008-01, Vol.26 (5), p.339-346 [Periódico revisado por pares]Prague: Czech Academy of Agricultural Sciences (CAAS)Texto completo disponível |