R.M. Nabais and F.X. Malcata

Some aspects of vegetable pickling processes / Algunos aspectos de la elaboración de encurtidos vegetales
Food Science and Technology International 1997 3: 1-11. [Abstract] [PDF] [References]  

M.C. Villarán, E. Cepeda, F.J. Llorens, and A. Ibarz

Estudio de la influencia de la temperatura en el comportamiento reológico de mermeladas de albaricoque (Prunus armeniaca), arándano (Vaccinium myrtillus) y escaramujo (Rosa canina) / Influence of temperature on rheological behaviour of jams of apricot (Prunus armeniaca), bilberry (Vaccinium myrtillus) and rose hip (Rosa canina)
Food Science and Technology International 1997 3: 13-19. [Abstract] [PDF] [References]  

E.M. Santos, C. González-Fernández, I. Jaime, and J. Rovira

Identificación y caracterización de bacterias acidolácticas aisladas de chorizos tradicionales elaborados en Castilla y León / Identification and characterization of lactic acid bacteria isolated from traditional chorizo made in Castilla-León
Food Science and Technology International 1997 3: 21-29. [Abstract] [PDF] [References]  

C. González-Fernández, E.M. Santos, I. Jaime, and J. Rovira

Utilización de cultivos iniciadores en la elaboración de chorizo y su influencia en las propiedades sensoriales / Use of starter cultures in dry-fermented sausage (chorizo) and their influence on the sensory properties
Food Science and Technology International 1997 3: 31-42. [Abstract] [PDF] [References]  

M. Frau, A. Mulet, S. Simal, J. Massanet, and C. Rossello

Microscopic crystalline inclusions in Mahón cheese / Inclusiones cristalinas microscópicas en el queso Mahón
Food Science and Technology International 1997 3: 43-47. [Abstract] [PDF] [References]  

E. Álvarez-Parrilla, A. Puig, and M.A. Lluch

Preparaciôn y caracterización química y microestructural de surimi de merluza (Merluccius merluccius) y de jurel (Trachurus trachurus) / Preparation and chemical and microstructural characterization of surimi from hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus)
Food Science and Technology International 1997 3: 49-60. [Abstract] [PDF] [References]  

Book reviews : Handbook of Food Analysis. Volume I. Physical Characterization and Nutrient Analysis and Volume II Residues and Other Food Component Analysis. Edited by Leo M.L. Nollet. Published in 1996 by Marcel Dekker, 270 Madison Av., New York, 10016 USA. Volume I, XIII + 1088 pp., ISBN 08247 9682 9. Volume II, XIV + 949 pp., ISBN 08247 9683 7
Food Science and Technology International 1997 3: 61. [PDF]  

C. González Azón

Book reviews : Rheological Methods in Food Process Engineering. James F. Steffe. Second edition published by Freeman Press, 2807 Still Valley Dr., East Lansing, MI 48823. ISBN 0 9632936 1 4
Food Science and Technology International 1997 3: 61-62. [PDF]  

M.H. Silla

Book reviews : Alergia e intolerancia a los alimentos. M.H. Lessof. Traducido al castellano por M. C. Aragón Robles. Publicado en 1996 por Editorial Acribia, Royo 23, 50006 Zaragoza. Un volumen de XII + 218 pp., ISBN 84 200 0807 9
Food Science and Technology International 1997 3: 62. [PDF]  

J.L. Navarro Fabra

Book reviews : Grasa y aceites alimentarios. Editado por Steve Ziller y otros colaboradores. Traducido por José Luis de la Fuente. Publicado en 1996 por Editorial Acribia, Royo 23, 50006 Zaragoza. IX + 72 pp., ISBN 84 200 0799 4
Food Science and Technology International 1997 3: 62. [PDF]  

R. Melero

Book reviews : Analytical Techniques for Foods and Agricultural Products. Editado por G. Linden. Publicado en 1996 por VCH, Postfach 10-11-61, D-69451 Weinheim. XXI + 578 pp., ISBN 1 56081 687 2
Food Science and Technology International 1997 3: 63. [PDF]  

News
Food Science and Technology International 1997 3: 65-66. [PDF]  

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