검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Thermal properties of honey as affected by the addition of sugar syrup Sobrino-Gregorio L, Vargas M, Chiralt A, Escriche I Journal of Food Engineering, 213, 69, 2017 |
| 2 |
A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile Escriche I, Kadar M, Domenech E, Gil-Sanchez L Journal of Food Engineering, 109(3), 449, 2012 |
| 3 |
A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar) Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P Journal of Food Engineering, 79(1), 261, 2007 |
| 4 |
Influence of brine concentration on Atlantic salmon fillet salting Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P Journal of Food Engineering, 80(1), 267, 2007 |
| 5 |
Influence of process conditions on mechanical properties of osmotically dehydrated mango Torres JD, Talens P, Escriche I, Chiralt A Journal of Food Engineering, 74(2), 240, 2006 |
| 6 |
Use of vacuum impregnation in food salting process Chiralt A, Fito P, Barat JM, Andres A, Gonzalez-Martinez C, Escriche I, Camacho MM Journal of Food Engineering, 49(2-3), 141, 2001 |