The effects of cereal additives in

The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibreOriginal Research Article
Meat Science, Volume 96, Issue 1, January 2014, Pages 503-508
Karin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, Eva Tornberg
AbstractResearch highlights PDF (664 K)
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Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballsOriginal Research Article
LWT - Food Science and Technology, Volume 43, Issue 7, September 2010, Pages 1018-1025
Charis M. Galanakis, Eva Tornberg, Vassilis Gekas
Abstract PDF (207 K)
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The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye branOriginal Research Article
Meat Science, Volume 96, Issue 1, January 2014, Pages 423-428
Karin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, Eva Tornberg
AbstractResearch highlights PDF (197 K)
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Effect of hemicellulose from rice bran on low fat meatballs chemical and functional propertiesOriginal Research Article
Food Chemistry, In Press, Corrected Proof, Available online 16 July 2014
Guohua Hu, Wenjian Yu
AbstractResearch highlights PDF (478 K)
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Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballsOriginal Research Article
Meat Science, Volume 70, Issue 4, August 2005, Pages 613-619
S.C. Huang, C.Y. Shiau, T.E. Liu, C.L. Chu, D.F. Hwang
Abstract PDF (138 K)
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Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributesOriginal Research Article
LWT - Food Science and Technology, Volume 55, Issue 1, January 2014, Pages 232-239
Ilkin Yucel Sengun, Gulen Yildiz Turp, Filiz Icier, Perihan Kendirci, Gamze Kor
AbstractResearch highlights PDF (408 K)
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The effect of citrus fiber on quality of ground beef meatballs
Meat Science, Volume 96, Issue 1, January 2014, Page 463
A. Gedikoglu⁎, A.D. Clarke
PDF (41 K)
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Quality of low-fat meatballs containing Legume flours as extendersOriginal Research Article
Meat Science, Volume 70, Issue 1, May 2005, Pages 99-105
Meltem Serdaroğlu, Gülen Yıldız-Turp, Kiyalbek Abrodímov
Abstract PDF (132 K)
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Physicochemical and sensory characteristics of low fat meatballs with added wheat branOriginal Research Article
Journal of Food Engineering, Volume 69, Issue 3, August 2005, Pages 369-373
Ismail Yılmaz
Abstract PDF (267 K)
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The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballsOriginal Research Article
Meat Science, Volume 65, Issue 2, October 2003, Pages 819-823
İsmail Yılmaz, Orhan Dağlıoğlu
Abstract PDF (164 K)
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Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballsOriginal Research Article
Meat Science, Volume 67, Issue 2, June 2004, Pages 245-249
Ismail Yılmaz
Abstract PDF (159 K)
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The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatballOriginal Research Article
Food Control, Volume 22, Issues 3–4, March–April 2011, Pages 596-600
Fatih Oz, Mukerrem Kaya
Abstract PDF (148 K)
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Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan)Original Research Article
Meat Science, Volume 88, Issue 3, July 2011, Pages 575-579
Yu-Bi Wu, Kuo-Wei Lin
Abstract PDF (156 K)
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Improving low fat meatball characteristics by adding whey powderOriginal Research Article
Meat Science, Volume 72, Issue 1, January 2006, Pages 155-163
Meltem Serdaroğlu
Abstract PDF (585 K)
Entitled to full text

Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)Original Research Article
Meat Science, Volume 68, Issue 2, October 2004, Pages 291-296
Meltem Serdaroğlu, Özlem Değırmencioğlu
Abstract PDF (172 K)
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Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methodsOriginal Research Article
Meat Science, Volume 96, Issue 4, April 2014, Pages 1446-1451
Hasan Keşkekoğlu, Ali Üren
AbstractResearch highlights PDF (417 K)
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Antioxidant and antibacterial activities of natural extracts: application in beef meatballsOriginal Research Article
Meat Science, Volume 69, Issue 3, March 2005, Pages 371-380
J. Fernández-López, N. Zhi, L. Aleson-Carbonell, J.A. Pérez-Alvarez, V. Kuri
Abstract PDF (288 K)
Entitled to full text

Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural studyOriginal Research Article
Meat Science, Volume 96, Issue 1, January 2014, Pages 147-152
Zhuang-Li Kang, Yu-Feng Zou, Xing-Lian Xu, Chao-Zhi Zhu, Peng Wang, Guang-Hong Zhou
AbstractResearch highlights PDF (644 K)
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Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy studyOriginal Research Article
Meat Science, Volume 96, Issue 2, Part A, February 2014, Pages 669-674
Zhuang-Li Kang, Peng Wang, Xing-Lian Xu, Chao-Zhi Zhu, Yu-Feng Zou, Ke Li, Guang-Hong Zhou
AbstractResearch highlights PDF (671 K)
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16 - Fibre-enriched meat products
Fibre-Rich and Wholegrain Foods, 2013, Pages 329-347
F. Jiménez-Colmenero, G. Delgado-Pando
Abstract PDF (307 K)
Not entitled to full text

Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef pattiesOriginal Research Article
Food Hydrocolloids, Volume 45, March 2015, Pages 236-246
Monika Gibis, Valerie Schuh, Jochen Weiss
AbstractGraphical abstractResearch highlights PDF (2758 K)
Entitled to full text

Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-productsOriginal Research Article
Meat Science, Volume 97, Issue 2, June 2014, Pages 270-276
Jairo H. López-Vargas, Juana Fernández-López, José Ángel Pérez-Álvarez, Manuel Viuda-Martos
AbstractResearch highlights PDF (419 K)
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The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meatsOriginal Research Article
Meat Science, Volume 92, Issue 2, October 2012, Pages 139-143
Marzanna Hęś, Katarzyna Waszkowiak, Krystyna Szymandera-Buszka
AbstractGraphical abstract PDF (412 K)
Entitled to full text

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacersOriginal Research Article
Meat Science, Volume 93, Issue 4, April 2013, Pages 849-854
Ju-Hui Choe, Hack-Youn Kim, Jong-Moon Lee, Yong-Jae Kim, Cheon-Jei Kim
Abstract PDF (326 K)
Entitled to full text

Olive fruit dietary fiber: components, recovery and applicationsReview Article
Trends in Food Science & Technology, Volume 22, Issue 4, April 2011, Pages 175-184
Charis M. Galanakis
Abstract PDF (351 K)

ผลลัพธ์ (อังกฤษ) 2:

The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye Bran, Oat Bran and Barley Research Article FibreOriginal
Meat Science, Volume 96, Issue 1, January 2014, Pages 503-508
Karin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, Eva Tornberg
AbstractResearch Highlights PDF (664 K)
Entitled. to full text Dietary Fiber Suspensions from Olive Mill Wastewater As fat Potential Replacements in MeatballsOriginal Research Article LWT - Food Science and Technology, Volume 43, Issue 7, September 2010th, 1018-1,025 Pages Charis M. Galanakis, Eva Tornberg, Vassilis Gekas Abstract PDF. (207 K) Entitled to full text The effects of cereal Additives in Low-fat sausages and meatballs. Part 1: Untreated and rye BranOriginal Research Article enzyme-Treated Meat Science, Volume 96, Issue 1, January 2014th, four hundred twenty-three to four hundred and twenty-eight Pages Karin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, Eva Tornberg AbstractResearch Highlights PDF (197 K) Entitled to. full text Effect of Hemicellulose from Rice Bran on Low fat meatballs Chemical and functional PropertiesOriginal Research Article Food Chemistry, In Press, Corrected Proof, Available online 16 July 2,014th Guohua Hu, Wenjian Yu AbstractResearch Highlights PDF (478 K) Entitled to full text Effects of. Rice Bran on Sensory and physico-Chemical Properties of emulsified MeatballsOriginal Research Article Pork Meat Science, Volume 70, Issue 4, August two thousand and five, Pages 613-619 SC. Huang, CY Shiau, TE Liu, CL Chu, DF Hwang Abstract PDF (138 K) Entitled to full text Effects of ohmic heating for Pre-Cooking of meatballs on some Quality and safety AttributesOriginal Research Article LWT - Food Science and Technology, Volume 55. , Issue 1, January 2014, Pages 232 to 239 Ilkin Sengün Yucel, Gulen Yildiz Turp, Filiz icier, Perihan Kendirci, Gamze Kor AbstractResearch Highlights PDF (408 K) Entitled to full text The Effect of Citrus Fiber on Quality of Ground Beef meatballs Meat. Science, Volume 96, Issue 1, January the 2014th, Page 463 A. Gedikoglu⁎, AD Clarke PDF (41 K) Entitled to full text Quality of Low-fat meatballs containing flours As ExtendersOriginal Legume Research Article Meat Science, Volume 70, Issue 1, May 2005, Pages 99-105 Meltem Serdaroğlu, Gülen Yıldız-Turp. , Kiyalbek Abrodímov Abstract PDF (132 K) Entitled to full text Physicochemical and Sensory characteristics of Low fat meatballs with added BranOriginal Wheat Research Article Journal of Food Engineering, Volume 69, Issue 3, August 2,005th, three hundred and sixty-nine to three hundred seventy-three Pages Ismail Yılmaz Abstract PDF (. 267 K) Entitled to full text The Effect of Replacing fat with Oat Bran on fatty acid composition and physicochemical MeatballsOriginal Research Article Properties of Meat Science, Volume 65, Issue 2, October 2003rd, Pages 819 to 823 İsmail Yılmaz, Orhan Dağlıoğlu Abstract PDF (. 164 K) Entitled to full text Effects on fatty acid composition of rye addition Bran and Quality characteristics of Low-fat MeatballsOriginal Research Article Meat Science, Volume 67, Issue 2, June 2004, Pages 245-249 Ismail Yılmaz Abstract PDF (159 K). Entitled to full text of Black Pepper The inhibitory Effect on Formation of heterocyclic Aromatic Amines in High-fat MeatballOriginal Research Article Food Control, Volume 22, Issues 3-4, March-April 2011, Pages 596-600 Fatih Oz, Mukerrem Kaya Abstract PDF. (148 K) Entitled to full text of Xylooligosaccharides Influences on The Quality of Chinese-style meatball (Kung-Wan) Original Research Article Meat Science, Volume 88, Issue 3, July 2011, Pages 575-579 Bi-Yu Wu, Kuo-. Wei Lin Abstract PDF (156 K) Entitled to full text Improving Low fat meatball characteristics by Adding whey PowderOriginal Research Article Meat Science, Volume 72, Issue 1, January the 2,006th, Pages 155-163 Meltem Serdaroğlu Abstract PDF (585 K) Entitled to full. text Effects of fat Level (5%, 10%, 20%) and Corn Flour (0%, 2%, 4%) on some Properties of Turkish type meatballs (Koefte) Original Research Article Meat Science, Volume 68, Issue 2,. October 2004, Pages 291-296 Meltem Serdaroğlu, Özlem Değirmencioğlu Abstract PDF (172 K) Entitled to full text Inhibitory effects of Pomegranate Seed Extract on The Formation of heterocyclic Aromatic Amines in Beef and Chicken meatballs After Cooking by Four different MethodsOriginal Research Article Meat Science. , Volume 96, Issue 4, April two thousand and fourteen, 1,446-1,451 Pages Keşkekoğlu Hasan, Ali uren AbstractResearch Highlights PDF (417 K) Entitled to full text Antioxidant and Antibacterial activities of natural extracts: Application in Research Article MeatballsOriginal Beef Meat Science, Volume 69,. Issue 3, March in 2005, Pages 371-380 J. Fernández-López, N. Zhi, L. Aleson-Carbonell, JA Pérez-Alvarez, V. Kuri Abstract PDF (288 K) Entitled to full text Effect of a beating Process, As a means of reducing Salt content in Chinese-style meatballs. (Kung-Wan): A physico-Chemical and textural StudyOriginal Research Article Meat Science, Volume 96, Issue 1, January 2014, Pages one hundred and forty-seven to one hundred and fifty-two Zhuang-Li Kang, Yu-Feng Zou, Xing-Lian Xu, Zhu Chao-Zhi. , Peng Wang, Guang-Hong Zhou AbstractResearch Highlights PDF (644 K) Entitled to full text Effect of a beating Process, As a means of reducing Salt content in Chinese-style meatballs (Kung-Wan): A Dynamic rheological and Raman spectroscopy StudyOriginal. Research Article Meat Science, Volume 96, Issue 2, Part A, February 2 014, Pages six hundred sixty-nine to six hundred and seventy-four Zhuang-Li Kang, Peng Wang, Xing-Lian Xu, Chao-Zhi Zhu, Yu-Feng Zou, Ke Li, Guang-Hong. Zhou AbstractResearch Highlights PDF (671 K) Entitled to full text 16 - Fibre-enriched Meat products Fibre-Rich and Wholegrain Foods, 2,013th, three hundred and twenty-nine to three hundred forty-seven Pages F. Jiménez-Colmenero, G. Delgado-Pando Abstract PDF (307 K) Not entitled to full text Effects of carboxymethyl Cellulose (CMC) and microcrystalline Cellulose (MCC) As fat Replacers on The microstructure and Sensory characteristics of Fried Beef Research Article PattiesOriginal Food Hydrocolloids. , Volume 45, March 2015, Pages from 236 to 246 Monika Gibis, Valerie Schuh, Jochen Weiss AbstractGraphical AbstractResearch Highlights PDF (2758 K) Entitled to full text Quality characteristics of Pork Burger added with ALBEDO-Fiber Powder obtained from Yellow Passion Fruit (Passiflora edulis. var. Flavicarpa) CO-ProductsOriginal Research Article Meat Science, Volume 97, Issue 2, June 2014, Pages 270-276 Jairo H. López-Vargas, Juana Fernández-López, José Ángel Pérez-Álvarez, Manuel Viuda-Martos AbstractResearch Highlights PDF. (419 K) Entitled to full text The Effect of Changes in Iodine salts on lipid oxidation and Nutritive value of protein in stored MeatsOriginal Research Article Processed Meat Science, Volume 92, Issue 2, October 2012, Pages 139-143 Marzanna Hes, Katarzyna Waszkowiak. , Krystyna Szymandera-Buszka AbstractGraphical abstract PDF (412 K) Entitled to full text Quality of Frankfurter-type sausages with added Pig Skin and Wheat Fiber As fat mixture ReplacersOriginal Research Article Meat Science, Volume 93, Issue 4, April 2013th, Pages 849-. 854 Ju-Hui Choe, Hack-Youn Kim, Jong-Moon Lee, Yong-Jae Kim, Cheon-Jei Kim Abstract PDF (326 K) Entitled to full text Olive Fruit dietary Fiber: components, Recovery and ApplicationsReview Article Trends in Food Science. & Technology, Volume 22, Issue 4, April 2 011, from 175 to 184 Pages Charis M. Galanakis Abstract PDF (351 K).

ผลลัพธ์ (อังกฤษ) 3:

The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran oat bran, and barley fibreOriginal. Research Article
Meat Science Volume 96 Issue 1,,,, January 2014 Pages 503-508
Karin Petersson Oph cafe, lie Godard Ann-Charlotte,, Eliasson Eva, Tornberg
AbstractResearch highlights PDF (664 K)
Entitled to full text

.Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballsOriginal Research Article
LWT - Food. Science and, 43 Technology Volume, 7 Issue, 2010 Pages September, 1018-1025
Charis M. Galanakis Eva Tornberg Vassilis,,, Gekas
Abstract PDF (207 K)
Entitled to full text

The effects of cereal additives in low-fat sausages and meatballs. Part. 1:Untreated and enzyme-treated rye branOriginal Research Article
Meat Science Volume 96 Issue 1,,,, January 2014 Pages 423-428
Karin. Petersson Oph lie Godard, cafe, Eliasson Eva Ann-Charlotte, Tornberg
AbstractResearch highlights PDF (197 K)
Entitled to full. Text

Effect of hemicellulose from rice bran on low fat meatballs chemical and functional propertiesOriginal Research Article
Food. Chemistry.In, Proof Press Corrected, online Available 16 July 2014
Guohua, Hu Wenjian Yu
AbstractResearch highlights PDF (478 K)
. Entitled to full text

Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballsOriginal. Research Article
Meat Science Volume 70 Issue 4,,,, August 2005 Pages 613-619
S.C. Huang C.Y. Shiau, T.E. Liu, C.L. Chu,,, D.F. Hwang
Abstract PDF (138 K)
.Entitled to full text

Effects of ohmic heating for pre-cooking of Meatballs on some quality and safety attributesOriginal. Research Article
LWT - Food Science and, 55 Technology Volume, 1 Issue, 2014 Pages January, 232-239
Ilkin, Yucel Sengun. Gulen Turp Yildiz, Icier Filiz, Kendirci Gamze Perihan, Kor
AbstractResearch highlights PDF (408 K)
Entitled to full text

.The effect of citrus fiber on quality of ground beef meatballs
Meat Science Volume 96 Issue 1,,,, January 2014 Page 463
A.? Gedikoglu, ⁎ A.D. Clarke
PDF (41 K)
Entitled to full text

Quality of low-fat meatballs containing Legume flours as extendersOriginal. Research Article
Meat Science Volume 70 Issue 1,,,, May 2005 Pages 99-105
Meltem Serdaro ğ Lu G V, len Y ı LD, ı z-Turp Kiyalbek. Abrod í mov
.Abstract PDF (132 K)
Entitled to full text

Physicochemical and sensory characteristics of low fat meatballs with added. Wheat branOriginal Research Article
Journal of Food, 69 Engineering Volume, 3 Issue, 2005 Pages August, 369-373
Ismail Y ı lmaz
Abstract. PDF (267 K)
Entitled to full text

.The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballsOriginal. Research Article
Meat Science Volume 65 Issue 2,,,, October 2003 Pages 819-823
İ smail Y, ı lmaz Orhan Da ğ L ı o ğ Lu
Abstract PDF. (164 K)
Entitled to full text

.Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballsOriginal Research. Article
Meat Science Volume 67 Issue 2,,,, June 2004 Pages 245-249
Ismail Y ı lmaz
Abstract PDF (159 K)
Entitled to full. Text

The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatballOriginal Research. Article
Food, ControlVolume 22 Issues 3, -, -, 4 March April 2011 Pages 596-600
Fatih, Oz Mukerrem Kaya
Abstract PDF (148 K)
Entitled to full text

Influences. Of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan) Original Research Article
Meat Science Volume 88 Issue 3,,,, July 2011 Pages. 575-579

, Yu-Bi Wu Kuo-Wei Lin Abstract PDF (156 K)
Entitled to full text

.Improving low fat meatball characteristics by adding whey powderOriginal Research Article
Meat Science Volume 72 Issue 1,,,, January 2006 Pages. 155-163
Meltem Serdaro ğ Lu
Abstract PDF (585 K)
Entitled to full text

Effects of fat level (,,) 5% 10% 20% and corn flour. ,, (0% 2% 4%) on some properties of Turkish type meatballs (koefte) Original Research Article
Meat Science Volume 68 Issue 2,,,October, 2004 Pages 291-296
Meltem Serdaro, ğ Lu Ö zlem De ğ ı rmencio ğ Lu
Abstract PDF (172 K)
Entitled to full text

Inhibitory. Effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after. Cooking by four different methodsOriginal Research Article
Meat Science Volume 96 Issue 4,,,, April 2014 Pages 1446-1451
Hasan. Ke Keko, ğ Lu.Ali Ü Ren
AbstractResearch highlights PDF (417 K)
Entitled to full text

Antioxidant and antibacterial activities of natural. Extracts: application in beef meatballsOriginal Research Article
Meat Science Volume 69 Issue 3,,,, March 2005 Pages 371-380
J.? In Cuba, Fern ndez-L PEZ N. Zhi L. Aleson-Carbonell, J.A. P, cafe, rez-Alvarez V. Kuri
Abstract PDF (288 K)
Entitled to full text

.Effect of a, beating process as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical. And textural studyOriginal Research Article
Meat Science Volume 96 Issue 1,,,, January 2014 Pages 147-152
Zhuang-Li, Kang. Yu-Feng Zou Xing-Lian Xu Chao-Zhi Zhu,,,, Peng Wang Guang-Hong Zhou
AbstractResearch highlights PDF (644 K)
Entitled to. Full text

.Effect of a, beating process as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological. And Raman spectroscopy studyOriginal Research Article
Meat Science Volume 96 Issue 2,,,,, Part A February 2014 Pages 669-674
Zhuang-Li. Kang Peng, Xu, Wang Xing-Lian, Zhu Chao-Zhi, Zou Yu-Feng, Li Guang-Hong Ke, Zhou
AbstractResearch highlights PDF (671 K)
.Entitled to full text

16 - Fibre-enriched meat products
Fibre-Rich and Wholegrain Foods 2013 Pages,, 329-347
F. Jim nez-Colmenero, cafe, G. Delgado-Pando
Abstract PDF (307 K)
Not entitled to full text

Effects of carboxymethyl cellulose (CMC) and microcrystalline. Cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef pattiesOriginal Research. Article
.Hydrocolloids Food, 45 Volume, 2015 Pages March, 236-246
Monika, Schuh Jochen Gibis Valerie, Weiss
AbstractGraphical abstractResearch. Highlights PDF (2758 K)
Entitled to full text

Quality characteristics of Pork Burger added with albedo-fiber powder obtained. From yellow passion fruit (Passiflora edulis var. Flavicarpa) co-productsOriginal Research Article
Meat Science Volume 97 Issue 2,,,June, 2014 Pages 270-276
Jairo H. L is pez-Vargas Juana Fern, and ndez-L is PEZ Jos cafe, Á. Ngel P é rez - Á, lvarez Manuel Viuda-Martos
AbstractResearch. Highlights PDF (419 K)
Entitled to full text

The effect of iodine salts on lipid oxidation and changes in nutritive value. Of protein in stored processed meatsOriginal Research Article
Meat Science Volume 92 Issue 2,,,, October 2012 Pages 139-143
Marzanna. H, ę śKatarzyna, Waszkowiak Krystyna Szymandera-Buszka
AbstractGraphical Abstract PDF (412 K)
Entitled to full text

Quality. Of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacersOriginal Research Article
Meat. Science Volume, 4, 93 Issue, 2013 Pages April, 849-854
Ju-Hui Choe Hack-Youn Kim Jong-Moon Lee,,,, Yong-Jae Kim Cheon-Jei. Kim
Abstract PDF (326 K)
.Entitled to full text

Olive fruit dietary fiber: components recovery and, applicationsReview Article
Trends in Food Science. & Technology Volume 22 Issue 4,,,, April 2011 Pages 175-184
Charis M. Galanakis
Abstract PDF (351 K).