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Vol. 48 No. 6 (1997)
Vol. 48 No. 6 (1997)
DOI:
https://doi.org/10.3989/gya.1997.v48.i6
Published:
1997-12-30
Research
[en]
Volatile compounds of Domiati cheese made from buffaloe's milk with different fat content.
Magda A. Abd El-Mageed
391-396
PDF
[en]
Influence of microwaves on olive oil stability
R. S. Farag, G. El-Baroty, N. Abd-El-Aziz
397-404
PDF
[es]
Rheology of biopolymer stabilized emulsions
J. M. Madiedo, C. Bower, M. R. Mackley, C. Gallegos
405-410
PDF
[en]
Some analytical characters of cottonseed varieties grown in Turkey
Cevdet Nergiz, Hassan Yalçin, Hasan Yildiz
411-414
PDF
[es]
Chemical and sensory characteristics of «Arbequina» olive oil obtained in different growing areas of Spain
J. Touss, A. Romero, J. Plana, L. Guerrero, I. Díaz, J. F. Hermoso
415-424
PDF
[es]
Non-steady rheological behavior of oil-in-water emulsions stabilized by a sucrose palmitate.
P. Partal, A. Guerrero, M. Bejarano, C. Gallegos
425-436
PDF
Documentation
[es]
Bibliografía de revistas
Equipo Editorial
437-441
PDF
[es]
Libros
R. Zamora, F. J. Hidalgo, A. H. Sánchez, M. Jarén Galán, P. García García, C. Gómez Herrera, A. Garrido Hernández, M. C. Pérez Camino, C. Sanz
442-455
PDF
News
[es]
Reuniones y congresos celebrados. Próximos congresos y reuniones. Otras noticias.
Equipo Editorial
456-462
PDF
Make a Submission
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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
Indexing and quality
Plagiarism Detection Tool
Keywords
Most downloads (60 days)
Avocado oil extraction: An industrial experiment
407
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
352
Shea butter
296
Anisidine value as a measurement of the latent damage of fats
293
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
270
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
213
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
199
Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
187
Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
178
Virgin almond oil: Extraction methods and composition
174
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