Vol. 3 No. 2 (2016)

Articles

• Comparison of the Volatile Components in Chinese Traditional Xiaoqu Liquor

  Ying-Ying Ma, Gao-Jian Cao, He-Chuan Wu, Xiao Dou, Jia-Xiu Guo, Qi Zhang, Chang- Qing Zhao, Hong-Mei Ming, Qingbin Liu, Jian-Gang Yang

  36-42

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• Influence of Tasting Spots on Texture of Chicken Breast Fillets

  HyoJin Chloe Cho, Jessica M. MacMartin, Peter Lawrence Bordi

  43-47

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• Modeling and Simulation of Thermal Sterilization of Conduction Heat Canned Foods Using Heat Transfer Coefficients Boundary Conditions

  Ibrahim O. Mohamed

  48-53

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• Effect of Raw Material Quality on Quality and Yield of Dried Fish Products

  Peter Odour-Odote, Bangalore A. Shamasundar, Alejandro C. Booman, Nazlin K. Howell, María A. Parin, Aurora Zugarramurdi

  54-61

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• Growth of Asaia spp. in Flavored Mineral Water - Evaluation of the Volumetric “Bottle Effectâ€

  Dorota Kręgiel, Hubert Antolak

  62-65

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