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Sensory analysis, sugar and acid content of tomato at different EC values of the nutrient solution
Sensory analysis, sugar and acid content of tomato at different EC values of the nutrient solution
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Sensory analysis, sugar and acid content of tomato at different EC values of the nutrient solution

Auerswald, H ; Schwarz, D ; Kornelson, C ; Krumbein, A ; Brückner, B

Scientia horticulturae, 1999-12, Vol.82 (3), p.227-242 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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2
Sensory quality of poultry meat after propolis application
Sensory quality of poultry meat after propolis application
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Sensory quality of poultry meat after propolis application

Haščík, P., Slovak Univ. of Agriculture in Nitra (Slovak Republic).Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing ; Garlík, J ; Ibrahim Omer Elamin Elimam ; Kačániová, M ; Pochop, J ; Bobko, M ; Kročko, M ; Benczová, E

Journal of microbiology, biotechnology and food sciences, 2011-10, Vol.1 (2), p.172-186

Nitra: Faculty of Biotechnology and Food Sciences

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3
Evaluation of long term storage of apples by means of fractal analysis
Evaluation of long term storage of apples by means of fractal analysis
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Evaluation of long term storage of apples by means of fractal analysis

Kubik, L ; Pavelkova, A ; Hornyak, T ; Kovac, P ; Horcin, V ; Fuskova, J. (Slovenska Polnohospodarska Univ., Nitra (Slovak Republic). Mechanizacna Fakulta)

Research in Agricultural Engineering (Praha), 2003-12, Vol.49 (4), p.137-145 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Studies on components of off-flavor in the muscle of American jumbo squid [Dosidicus gigas]
Studies on components of off-flavor in the muscle of American jumbo squid [Dosidicus gigas]
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Studies on components of off-flavor in the muscle of American jumbo squid [Dosidicus gigas]

Yamanaka, H. (Tokyo Univ. of Fisheries (Japan)) ; Matsumoto, M ; Hatae, K ; Nakaya, H

NIPPON SUISAN GAKKAISHI, 1995/07/15, Vol.61(4), pp.612-618 [Periódico revisado por pares]

Tokyo: The Japanese Society of Fisheries Science

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5
Taste characteristics of six different extracts from raw common squid [Todarodes pacificus] and their taste substance profiles
Taste characteristics of six different extracts from raw common squid [Todarodes pacificus] and their taste substance profiles
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Taste characteristics of six different extracts from raw common squid [Todarodes pacificus] and their taste substance profiles

Hatae, K. (Ochanomizu Univ., Tokyo (Japan)) ; Kagawa, M ; Matsumoto, M ; Shimada, J ; Yamanaka, H

NIPPON SUISAN GAKKAISHI, 1995/07/15, Vol.61(4), pp.619-626 [Periódico revisado por pares]

Tokyo: The Japanese Society of Fisheries Science

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