International Journal of Food Science & Technology

Cover image for International Journal of Food Science & Technology

August 1991

Volume 26, Issue 4

Pages 363–435

  1. Original Article

    1. Top of page
    2. Original Article
    3. Book reviews
    1. The composition of the fatty acids and aldehydes of the ethanolamine and choline phospholipids of various meats (pages 363–371)

      A. C. FOGERTY, F. B. WHITFIELD, D. SVORONOS and G. L. FORD

      Version of Record online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1991.tb01978.x

    2. Catalysis of the sorbic acid–thiol reaction by bovine serum albumin (pages 381–384)

      B. L. WEDZICHA and A. ZEB

      Version of Record online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1991.tb01980.x

    3. Optimization of extrusion cooking of lung proteins by response surface methodology (pages 403–408)

      D. H. M. BASTOS, C. H. DOMENECH and J. A. G. ARĚAS

      Version of Record online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1991.tb01983.x

    4. Vitamin profiles of kefirs made from milks of different species (pages 423–428)

      W. KNEIFEL and H. K. MAYER

      Version of Record online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1991.tb01985.x

  2. Book reviews

    1. Top of page
    2. Original Article
    3. Book reviews
    1. Book reviews (pages 433–435)

      Version of Record online: 29 JUN 2007 | DOI: 10.1111/j.1365-2621.1991.tb01987.x

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