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  1. 1
    Efecto in vitro de preparados con levaduras sobre la produccin̤ de metano ruminal

    Efecto in vitro de preparados con levaduras sobre la produccin̤ de metano ruminal

    Efecto in vitro de preparados con levaduras sobre la produccin̤ de metano ruminal
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  2. 2
    Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

    Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

    Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans
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  3. 3
    Design for bread baking temperature profiles using neural network modeling approach

    Design for bread baking temperature profiles using neural network modeling approach

    Design for bread baking temperature profiles using neural network modeling approach
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  4. 4
    Development of a suitable baking product for being consumed by people with coeliac disease

    Development of a suitable baking product for being consumed by people with coeliac disease

    Development of a suitable baking product for being consumed by people with coeliac disease
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  5. 5
    Production of canadian rye whisky , the whisky of the prairies

    Production of canadian rye whisky , the whisky of the prairies

    Production of canadian rye whisky , the whisky of the prairies
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  6. 6
    Production of american whiskies , bourbon, corn, rye, and Tennessee

    Production of american whiskies , bourbon, corn, rye, and Tennessee

    Production of american whiskies , bourbon, corn, rye, and Tennessee
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  7. 7
    Evolution of the lactic acid bacterial community during malt whisky fermentation , a polyphasic study

    Evolution of the lactic acid bacterial community during malt whisky fermentation , a polyphasic study

    Evolution of the lactic acid bacterial community during malt whisky fermentation , a polyphasic study
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  8. 8
    Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation

    Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation

    Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation
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  9. 9
    Fabricacin̤ artesanal de Cerveza

    Fabricacin̤ artesanal de Cerveza

    Fabricacin̤ artesanal de Cerveza
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