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Результаты 1-9 из 9
Water activity and chemical composition of some food emulsions
1992
Gomez, R. | Fernandez-Salguero, J. (Department of Food Technology, Veterinary Faculty, University of Cordoba, 14005 Cordoba (Spain))
Distribution and characteristics of Aeromonas in food and drinking water in Denmark
1990
Knoechel, S. (Technical Univ., Lyngby (Denmark). Technological Lab.) | Jeppesen, C.
[Microbiological security and stability in o/w emulsions [oil/water emulsions] used in food]
1992
Traveria, T.
[Stabilization of oil-in-water food emulsions by modification of its emulsifies and stabilizer content]
1996
Gallegos, C. | Franco, J.M. (Sevilla Univ. (Espana). Facultad de Quimica) | Trujillo, J.E. | Algeciras, J.L.
[Influence of processing in the stability of oil in water food emulsions with low oil content]
1994
Franco, J.Ma. | Algeciras, J.L. | Trujillo, J.E. | Flores, V. | Gallegos, C.
Estabilizacion de emulsiones alimentarias aceite en agua por modificacion del contenido en emulsionante y estabilizante.
1996
Gallegos C. | Franco J.M. | Trujillo J.E. | Algeciras J.L.
Seguridad y estabilidad microbiologica en emulsiones o/w [emulsiones aceite en agua] utilizadas en alimentacion.
1992
Traveria T.
Oxidation mechanisms in real food emulsions: oil-water partition coefficients of selected volatile off-flavor compounds in mayonnaise
1999
Jacobsen, C. | Meyer, A.S. | Adler-Nissen, A.
Influencia del procesado en la estabilidad de emulsiones alimentarias aceite en agua de bajo contenido en aceite.
1994
Franco J.Ma. | Algeciras J.L. | Trujillo J.E. | Flores V. | Gallegos C.
