1. Digitum: Repositorio Institucional de la Universidad de Murcia

Buscar por Autor Departamento de Tecnología de Alimentos, Nutrición y Bromatología

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Vista previaFecha de publicaciónFecha de CreaciónTítulo
Design and Performance.pdf.jpg1990-Design and Performance of an Accurate Demand Feeder for the Study of Feeding Behaviour in Sea Bass, Dicentrarchus labrax L.
Evolution of Biometric.pdf.jpg1997-Evolution of Biometric Indices and Plasma Metabolites During Prolonged Starvation in European Sea Bass (Dicentrarchus labrax, L.)
milk ICP.pdf.jpgmay-1999-Fast determination of the Ca, Mg, K, Na and Zn contents in milk and nondairy imitation milk using ICP-AES without mineralization stage
chlorophyll and brocoli.pdf.jpg14-jun-2000-Effect of industrial processing on chlorophyll content of broccoli
Brocoli.pdf.jpg16-ago-2000-Evolution of ascorbic acid and peroxidase during industrial processing of broccoli
microbiology0.pdf.jpgdic-2000-Improving the control of food production in catering establishments with particular reference to the safety of salads
aminoacid brocoli.pdf.jpg2001-Effect of industrial processing on amino acid content of broccoli
resveratrol.pdf.jpgmar-2001-Antioxidant activity of resveratrol compared with common food additives
Mediterranean spices.pdf.jpgsep-2001-Antioxidant properties of mediterranean spices compared with common food additives.
fruits.pdf.jpgdic-2001-Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives
TRUFFLES ANTIOXIDANT.pdf.jpgoct-2002-Antioxidant activity of edible fungi (truf es and mushrooms): losses during industrial processing
truffles composition proximate.pdf.jpgmay-2003-Effect of industrial processing on desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids
microbiology2003.pdf.jpg1-dic-2003-Extending the shelf life and proximate composition stability of ready to eat foods in vacuum or modified atmosphere packaging
spices.pdf.jpg13-mar-2004-Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure
Cereal brans.pdf.jpg26-may-2004-Evaluation of Antioxidant Capacity of Cereal Brans
coffee antioxidants.pdf.jpg2007-Antioxidant capacity of coffees of several origins brewed following three different procedures
apricot.pdf.jpg2008-Effect of industrial processing and storage on antioxidant activity of apricot (Prunus armeniaca v. bulida)
yoghurt and milk.pdf.jpg14-jul-2008-On the importance of adequately choosing the ingredients of yoghurt and enriched milk for their antioxidant activity
cooking vegetables.pdf.jpg3-abr-2009-Influence of cooking methods on antioxidant activity of vegetables
MAP.pdf.jpgago-2009-Antioxidant activity of minimally processed (in modified atmospheres), dehydrated and ready-to-eat vegetables
Mostrando resultados 1 a 20 de 112  Siguiente >