Vol. 43 No. 3 (1992)

Research

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[es] Reference of scientific papers

Equipo Eaitorial

174-177

[es] Patents

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177

[es] Reviews of new books

A. Garrido Fernández, C. Gómez Herrera, A. Heredia, F. Gutiérrez Rosales, R. Maestro, M. Guzmán Chozas, María C. Durán Quintana, M. Brenes Balbuena, A. de Castro

178-185

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

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Q4 (58/74)

Chemistry, Applied

Q4 (144/173)

Food Science & Technology

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JCI: 0.24

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Chemistry, Applied

Q4 (142/173)

Food Science & Technology

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Vol. 43 No. 3 (1992)

Research

[es] Determination of the induction period of soybean oil - Correlation between the Rancimat and various analytical tests

[es] Quantitative determination of antimicrobial preservatives in cosmetics called "dermoprotectors"

[en] Physico-chemical properties and the microflora of Moroccan black table olives

[en] Influence of Dacus Oleae infestation on flavor of oils, extracted from attacked olive fruits, by HPLC and HRGC analyses of volatile compounds

[es] Lipidic components oxidation and hexanal formation during the curing of saucisson

[es] Influence of altitude on chemical composition of Andalusian virgin olive oil. Mathematical classification equations

[en] Studies on the lipid constituents of grape seeds recovered from pomace resulting from white grape processing

[es] Nitrogen balance and energy digestibility In rats fed with frying lard