Food Science and Technology International -- Table of Contents (October 1 2004, 10 [5])

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Contents: October 1 2004, Volume 10, No. 5 [Index by Author] Other Issues:

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A. B. Bautista-Ortín, J. I. Fernández-Fernández, J. M. López-Roca, and E. Gómez-Plaza: Wine-making of High Coloured Wines: Extended Pomace Contact and Run-off of Juice Prior to Fermentation
Food Science and Technology International 2004 10: 287-295. [Abstract] [PDF] [References]

C. M. Alfaia, M. F. Castro, V. A. Reis, J. M. Prates, I. T. de Almeida, A. D. Correia, and M. A. Dias: Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham
Food Science and Technology International 2004 10: 297-304. [Abstract] [PDF] [References]

C. A. Tovar, I. Franco, E. Carballo, M. J. Cámara, J. Carballo, and C. A. Cerdeiriña: Influence of the Ripening Time on the Viscoelastic Behaviour of Tetilla Cheese
Food Science and Technology International 2004 10: 305-313. [Abstract] [PDF] [References]

P. Marquina, M. E. Venturini, R. Oria, and A. I. Negueruela: Monitoring Colour Evolution During Maturity in Fuji Apples
Food Science and Technology International 2004 10: 315-321. [Abstract] [PDF] [References]

L. A. Ramallo, C. Schvezov, and R. H. Mascheroni: Mass Transfer During Osmotic Dehydration of Pineapple
Food Science and Technology International 2004 10: 323-332. [Abstract] [PDF] [References]

S. Besbes, C. Blecker, C. Deroanne, G. Lognay, N. E. Drira, and H. Attia: Quality Characteristics and Oxidative Stability of Date Seed Oil During Storage
Food Science and Technology International 2004 10: 333-338. [Abstract] [PDF] [References]

M. A. García, C. Ferrero, A. Campana, N. Bértola, M. Martino, and N. Zaritzky: Methylcellulose Coatings Applied to Reduce Oil Uptake in Fried Products
Food Science and Technology International 2004 10: 339-346. [Abstract] [PDF] [References]

M. Sikora, L. Juszczak, M. Sady, and J. Krawontka: Use of Modified Starches as Thickeners of Cocoa Syrups
Food Science and Technology International 2004 10: 347-354. [Abstract] [PDF] [References]

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