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Quality assessment of fruit juices by NIR spectroscopy
Quality assessment of fruit juices by NIR spectroscopy
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Quality assessment of fruit juices by NIR spectroscopy

Snurkovic, P., Mendel University in Brno (Czech Republic). Dept. of Post-Harvest Technology of Horticultural Products

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2013, Vol.61 (3), p.803-812 [Periódico revisado por pares]

Mendel University Press

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2
Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)
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Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)

Omar, S.S., Al-Balqa Applied Univ., Salt (Jordan). Dept. of Nutrition and Food Processing ; Abdullah, Z.A., University of Jordan, Amman (Jordan). Dept. of Nutrition and Food Technology ; Humeid, M.A., University of Jordan, Amman (Jordan). Dept. of Nutrition and Food Technology ; Yamani, M.I., University of Jordan, Amman (Jordan). Dept. of Nutrition and Food Technology

Czech Journal of Food Sciences, 2012-01, Vol.30 (1), p.35-44 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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3
Quality parameters of noodles made with various supplements
Quality parameters of noodles made with various supplements
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Quality parameters of noodles made with various supplements

Ugarcic-Hardi, Z.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Jukic, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Koceva Komlenic, D.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Sabo, M.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology ; Hardi, J.,J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

Czech Journal of Food Sciences, 2007-01, Vol.25 (3), p.151-157 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
The effect of kappa-casein genotype on the quality of milk and fresh cheese
The effect of kappa-casein genotype on the quality of milk and fresh cheese
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The effect of kappa-casein genotype on the quality of milk and fresh cheese

Legarova, V.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Kvality Zemedelskych Produktu ; Kourimska, L.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Kvality Zemedelskych Produktu

Scientia agriculturae Bohemica, 2010-10, Vol.41 (4) [Periódico revisado por pares]

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5
Objective quality of fish and methods for its evaluation. Connexion with the quality perceived by the consumer
Objective quality of fish and methods for its evaluation. Connexion with the quality perceived by the consumer
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Objective quality of fish and methods for its evaluation. Connexion with the quality perceived by the consumer

Careche Recacoechea, M.(Consejo Superior de Investigaciones Científicas, Madrid (España). Inst. del Frío) ; Calvo Dopico, D ; Rodríguez-Casado, A ; Carmona Hernández, P

Alimentación nutrición y salud, 2006-07

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6
Quality change of fresh squid upon storage, 4: Techniques to preserve the quality of fresh squid [Todarodes pacificus] mantle muscle
Quality change of fresh squid upon storage, 4: Techniques to preserve the quality of fresh squid [Todarodes pacificus] mantle muscle
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Quality change of fresh squid upon storage, 4: Techniques to preserve the quality of fresh squid [Todarodes pacificus] mantle muscle

Yoshioka, T., Hokkaido. Industrial Technology Center, Hakodate (Japan) ; Kinoshita, Y

Report of the Hokkaido Industrial Technology Center (Japan), 2008-12 (10)

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