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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
Make a Submission
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
387
Cocoa olein glycerolysis with lipase
Candida antarctica
in a solvent free system
368
Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
314
Shea butter
288
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
281
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş
257
Chemical characterization of sunflower oil oxidized by UV and ozone with different degrees of oxidation and study of their antimicrobial action
226
Anisidine value as a measurement of the latent damage of fats
226
Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract
195
Impact of different harvest times on fatty acid profile, sterol, tocopherol and bioactive properties of hazelnut oil
192
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