Vol. 45 No. 5 (1994)

DOI: https://doi.org/10.3989/gya.1994.v45.i5

Published: 1994-10-30

Research

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

M. Antonia Murcia, Clemente Cano, Jorge Bretón

297-299
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[es] Frying of potatoes in sunflower oil. Comparative study of the alteration of the frying oil and the oil content in the fried potatoes

F. J. Sánchez Muniz, C. Cuesta, M. C. Garrido-Polonio, R. Arroyo

300-305
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[en] Preparation and surface active properties of oxypropylated diol monoesters of fatty acids with an amide oxime terminal group

A. M.F. Eissa, A. A. Mahmoud, A. A. El-Sawy

306-308
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[en] Preparation and surface active properties of oxypropylated α-hydroxyacids, α-hydroxyesters and α-, β-alkane diols

N. O. Shaker, A. A. El-Sawy, A. M. F. Eissa

309-312
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[en] Microorganisms associated with post-harvest green olives deteriorations in Morocco

M. Faid, Rachida Akhartouf, A. Asehraou

313-317
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[es] Variations of physical properties with temperature in cocoa fat

Juan de Dios Alvarado

318-322
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[es] SUMMARY Macronutrient study for PUFAs production from tiie marine microalga Isochrysis galbana

J. L. García Sánchez, E. Molina Grima, F. García Camacho, J. A. Sánchez Pérez, D. López Alonso

323-331
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[es] Bitter phenolic glucosides from seeds of olive (Olea europaea )

R. Maestro-Durán, R León Cabello, V. Ruíz-Gutiérrez, P. Fiestas, A. Vázquez-Roncero

332-335
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[es] Carta al director

Antonio Castellón Arnau

336
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Reviews

[en] Biotechnology of lipids: The use of lipases for the structural modification of fats and oils

Alfonso Valenzuela, Susana Nieto

337-343
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Documentation

[es] Reference of scientific papers

Equipo Editorial

344-346
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[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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News

[es] [en] Meetings and Congresses celebrated. Forthcoming Congresses and Meetings. Other news

Equipo Editorial

354-361
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