Food Science and Technology International -- Table of Contents (1996, 2 [2])

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Contents: 1996, Volume 2, No. 2 [Index by Author] Other Issues:

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: Editorial
Food Science and Technology International 1996 2: 59. [PDF]

J.M. Rodríguez: Revisión: Espectro antimicrobiano, estructura, propiedades y mode de acción de la nisina, una bacteriocina producida por Lactococcus lactis/Review: Antimicrobial spectrum, structure, properties and mode of action of nisin, a bacteriocin produced by Lactococcus lactis
Food Science and Technology International 1996 2: 61-68. [Abstract] [PDF] [References]

G. Parolari: Review : Achievements, needs and perspectives in dry-cured ham technology: the example of Parma ham/ Revisión: Avances, necesidades y perspectivas de la tecnología del jamón curado: el ejemplo del jamón de Parma
Food Science and Technology International 1996 2: 69-78. [PDF] [References]

M. Dondero, M. Araya, and E. Curotto: Prevención de la desnaturalización proteica en actomiosina de jurel (Trachurus murphyi) durante su almacenamiento en congelación/Prevention of protein denaturation of jack mackerel actomyosin (Trachurus murphyi) during frozen storage
Food Science and Technology International 1996 2: 79-86. [Abstract] [PDF] [References]

M. Dizy and M.C. Polo: Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentración de compuestos nitrogenados durante la fermentación de mosto a escala piloto
Food Science and Technology International 1996 2: 87-93. [Abstract] [PDF] [References]

G. Ayet, M. Muzquiz, C. Burbano, L.M. Robredo, C. Cuadrado, and K.R. Price: Determinación de saponinas en las principales leguminosas cultivadas en España/Determination of saponins in the main legumes cultivated in Spain
Food Science and Technology International 1996 2: 95-100. [Abstract] [PDF] [References]

S. Garza, J. Giner, O. Martín, E. Costa, and A. Ibarz: Evolución del color, azúcares y HMF en el tratamiento térmico de zumo de manzana/Colour, sugars and HMF evolution during thermal treatment of apple juice
Food Science and Technology International 1996 2: 101-110. [Abstract] [PDF] [References]

P. Montero, M.C. Gómez-Guillén, and J. Borderías: Influencia de la subespecie, estacionalidad y procedimientos de estabilización en la aptitud gelificante del músculo de sardina (Sardina pilchardus) congelado/Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus)
Food Science and Technology International 1996 2: 111-122. [Abstract] [PDF] [References]

: News
Food Science and Technology International 1996 2: 123-126. [PDF]

R. Catalá: Book Reviews : Migración de sustancias químicas desde el envase al alimento. Revisiones sobre Ciencia y Tecnología de Alimentos. Vol. II. Editado por D.H. Watson y M.N. Meah. Traducido por Cristina Nerín. Publicado en 1995 por Editorial Acribia, S.A. Royo 23, 50006 Zaragoza. x +145 pp., ISBN 84 200 0787 0
Food Science and Technology International 1996 2: 127. [PDF]

R. Vila: Book Reviews : Leche y productos lácteos. Tecnología, Química y Microbiologia. Alan H. Varman y Jane P. Sutherland. Traducido por Rosa Oria Almudí. Publicado en 1995 por Editorial Acribia, S.A. Royo, 23. 50006 Zaragoza. xi+476 pp., ISBN 84 200 0794 3
Food Science and Technology International 1996 2: 127-128. [PDF]

C. Benedito: Book Reviews : Rice Biotechnology and Genetic Engineering. Paul Christou. Publicado en 1994 por Technomic Publishing Company AG, Missionsstrase 44 CH-4055 Basel, Switzerland. xi+211 pp., ISBN 1 56676 150 6
Food Science and Technology International 1996 2: 128. [PDF]

J.M. Sala: Book Reviews : Handbook of Fruit Science and Technology. Production, composition, storage, and processing. Editado por D.K. Salunkhe and S.S. Kadam. Publicado en 1995 por Marcell Dekker, Inc., 270 Madison Avenue, New York, New York 10016. xii+ 611 pp., ISBN 0 8247 9643 8
Food Science and Technology International 1996 2: 128-129. [PDF]

R. Gavara: Book Reviews : Embalaje de los alimentos de gran consumo. Coordinadores G. Bureau y J.L. Multon. Traducido por Miguel Calvo Rebollar y Emilia Sevillano Calvo. Publicado en 1995 por Editorial Acribia S.A, Royo, 23. 50006 Zaragoza. xliii+ 748 pp., ISBN 80 200 0782
Food Science and Technology International 1996 2: 129. [PDF]

E. Costell: Book Reviews : Measurement of Food Preferences. Editado por H.J.H. MacFie and D.M.H. Thomson. Publicado en 1995 por Blackie Academic & Professional Wester Cleddens Road, Bishopbriggs, Glasgow G64 2NZ xii+301 pp., ISBN 0 7514 0183 8
Food Science and Technology International 1996 2: 129-130. [PDF]

: Food Science and Technology International/Ciencia y Tecnologia De Alimentos Internacional: Formerly Revista Española de Ciencia y Tecnología de Alimentos
Food Science and Technology International 1996 2: 131-132. [PDF]

: Food Science and Technology International/Ciencia y tEcnol o gIa De Alimentos Internacional: Antes Revista Española de Ciencia y Tecnología de Alimentos
Food Science and Technology International 1996 2: 133-134. [PDF] [References]

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