Vol. 45 No. 5 (1994)

Research

Reviews

Documentation

[es] Reference of scientific papers

Equipo Editorial

344-346

[es] Reviews of new books

J. L. Ruiz Barba, José M. García-Martos, P. P. García García, M. J. Martín Polvillo, A. Garrido Fernández, F. J. Hidalgo, R. Zamora, A. Heredia Moreno

347-353

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eISSN: 1988-4214
ISSN-L: 0017-3495
DOI: 10.3989/gya

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JIF (2 years): 1.0
JIF (5 years): 1.4

Q4 (58/74)

Chemistry, Applied

Q4 (144/173)

Food Science & Technology

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JCI: 0.24

Q4 (57/74)

Chemistry, Applied

Q4 (142/173)

Food Science & Technology

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0.00038

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0.190

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Vol. 45 No. 5 (1994)

Research

[en] FT-IR spectroscopy as a tool for the study of the quality of processed meat products

[es] Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes

[en] Preparation and surface active properties of oxypropylated diol monoesters of fatty acids with an amide oxime terminal group

[en] Preparation and surface active properties of oxypropylated α-hydroxyacids, α-hydroxyesters and α-, β-alkane diols

[en] Microorganisms associated with post-harvest green olives deteriorations in Morocco

[es] Variations of physical properties with temperature in cocoa fat

[es] SUMMARY Macronutrient study for PUFAs production from tiie marine microalga Isochrysis galbana

[es] Bitter phenolic glucosides from seeds of olive (Olea europaea )

[es] Carta al director