본문

  1. Home
7 Results:AA:AGUILAR R M L 0.93 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
1
Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Extraction of Pectinesterase from Jalapeno Chili Pepper (Capsicum annuum) and Its Thermal Stability
Sonia Marisela Mejía-Córdova, | 한국식품과학회 | 2005 ,
2
Biochemical and Textural Changes in Potato Tissue during Water Immersion at Low Temperatures
Biochemical and Textural Changes in Potato Tissue during Water Immersion at Low Temperatures
Julio Cesar Montanez Saenz, | 한국식품과학회 | 2003 ,
3
Pectinmethylesterase Extraction from Jicama (Pachyrhizus erosus L. Urban)
Pectinmethylesterase Extraction from Jicama (Pachyrhizus erosus L. Urban)
N. A. Martinez, | 한국식품과학회 | 2003 ,
4
Identity and Daily Space in Two Municipalities in Mexico City
Identity and Daily Space in Two Municipalities in Mexico City
Miguel Angel Aguilar, D., | Sage Publications | 2002 ,
5
Identity and Sustainability in Two Neighborhoods of Guadalajara, Mexico
Identity and Sustainability in Two Neighborhoods of Guadalajara, Mexico
Jimenez-Dominguez, B., | Sage Publications | 2002 ,
6
Differences in Fungal Enzyme Productivity in Submerged and Solid State Cultures
Differences in Fungal Enzyme Productivity in Submerged and Solid State Cultures
Cristobal Noe Aguilar, Juan Carlos Contreras-Esqu, | Korean Societyof Food Science&Technology | 2004 ,
7
Blanching at Low Temperatures : A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Blanching at Low Temperatures : A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Cristobal Noe Aguilar, Raul Rodriguez-Herrera, Ju, | Korean Societyof Food Science&Technology | 2004 ,
처음1마지막