T. García, P.E. Hernández, B. Sanz, and R. Martin

Revisión: Los residuos en la inspección de la carne Review: Chemical residues in meat inspection
Food Science and Technology International 1997 3: 391-403. [Abstract] [PDF] [References]  

C.A. Campos, S.M. Alzamora, and L.N. Gerschenson

Sorbate destruction and non-enzymatic browning in model aqueous systems Destruccion de sorbatos y pardeamiento no enzimático en sistemas modelo acuosos
Food Science and Technology International 1997 3: 405-411. [Abstract] [PDF] [References]  

S.L. Schonauer and R.G. Moreira

Dynamic analysis of on-line product quality attributes of a food extruder Análisis dinámico de los atributos de calidad de productos extrudados
Food Science and Technology International 1997 3: 413-421. [Abstract] [PDF] [References]  

B.-K. Baik and Z. Czuchajowska

Barley in udon noodles Tallarines elaborados con cebada
Food Science and Technology International 1997 3: 423-435. [Abstract] [PDF] [References]  

M.A.F. Belem and B.H. Lee

Production of RNA derivatives by Kluyveromyces fragilis grown on whey Producción de derivados de RNA mediante Kluyveromyces fragilis inoculada en suero de queso
Food Science and Technology International 1997 3: 437-444. [Abstract] [PDF] [References]  

D. González de Llano and G. Santa-María

Analysis of whey proteins during ripening of Afuega'l Pitu cheese by reversed phase HPLC Análisis por RP-HPLC de las proteínas del suero del queso Afuega'l Pitu durante la maduración
Food Science and Technology International 1997 3: 445-449. [Abstract] [PDF] [References]  

J. Ing-Jenq, M.E. Camire, and A.A. Bushway

Properties of an extruded product prepared from potato flakes and chicken thigh meat Propriedades de un producto extrudido a partir de copos de patatas y muslos de pollo
Food Science and Technology International 1997 3: 451-458. [Abstract] [PDF] [References]  

I.C. Trelea, A.L. Raoult-Wack, and G. Trystram

Note: Application of neural network modelling for the control of dewatering and impregnation soaking process (osmotic dehydration) Nota: Aplicación del sistema de simulación de redes neurales para el control de la deshidratación osmótica
Food Science and Technology International 1997 3: 459-465. [Abstract] [PDF] [References]  

M. Flores

Book reviews : Techniques for analyzing food aroma. Editado por Ray Marsili. Publicado en 1997 por Marcel Dekker, Inc., 270 Madison Avenue, New York, NY 10016. 383 pp. ISBN 0 8247 9788 4
Food Science and Technology International 1997 3: 467. [PDF]  

R. Vila

Book reviews : Microbiología de los alimentos. M.R. Adams y M.O. Moss. Traducido por Manuel Ramis Vegés. Publicado en 1997 por Editorial Acribia, Royo, 23 50006 Zaragoza. xiii + 464 pp. ISBN 84 200 0830 3
Food Science and Technology International 1997 3: 467-468. [PDF]  

I. Pérez

Book reviews : Microbiology and Biochemistry of Cheese and Fermented Milk. Editado por B.L. Law. Publicado en 1997 por Chapman and Hall, 2-6 Boundary Row, London SE1 8HN. 265 pp. ISBN 0 7514 0346 6
Food Science and Technology International 1997 3: 468. [PDF]  

P. Sanz

Book reviews : Yeast Sugar Metabolism: Biochemistry, Genetics, Biotechnology and Applications. De F.K. Zimmermann and K.D. Entian. Publicado en 1997 por Technomic Publishing Co., Inc. Missionstrasse 44, CH 4055. ISBN 1 56676 466 1
Food Science and Technology International 1997 3: 468-469. [PDF]  

News
Food Science and Technology International 1997 3: 471-475. [PDF]  

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