Journal of Food Science
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
Inhaltsverzeichnis
- 2792
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Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity EffectsCisneros‐Zevallos, L. / Krochta, J.M. et al. | 2002
- 2792
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Concise Reviews in Food Science - Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects (Republished from J Food Sci 67(6):1990-1995, due to errors in original printing)Cisneros-Zevallos, L. et al. | 2002
- 2798
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Concise Reviews in Food Science - Transglutaminase Catalyzed Reactions: Impact on Food ApplicationsJong, G.A.H.de et al. | 2002
- 2798
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Transglutaminase Catalyzed Reactions: Impact on Food ApplicationsDeJong, G.A.H. / Koppelman, S.J. et al. | 2002
- 2808
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Properties of Liposomes Prepared with Various LipidsHsieh, Y.‐F. / Chen, T.‐L. / Wang, Y.‐T. et al. | 2002
- 2808
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Food Chemistry and Toxicology - Properties of Liposomes Prepared with Various LipidsHsieh, Y.-F. et al. | 2002
- 2814
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Food Chemistry and Toxicology - Red Orange Extract: Effect on DNA CleavageRusso, A. et al. | 2002
- 2814
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Red Orange Extract: Effect on DNA CleavageRusso, A. / Bonina, F. / Acquaviva, R. et al. | 2002
- 2819
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Method Development and Generation of Profiles for Selected Phenolics from Apple Cultivars Used for Processed ProductsRussell, L.F. / Wolfe, L.I. / Ryan, D.A.J. et al. | 2002
- 2819
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Food Chemistry and Toxicology - Method Development and Generation of Profiles for Selected Phenolics from Apple Cultivars Used for Processed ProductsRussell, L.F. et al. | 2002
- 2827
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Food Chemistry and Toxicology - Structural Properties of Aggregates from Frozen Stored Hake Muscle ProteinsCareche, M. et al. | 2002
- 2827
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Structural Properties of Aggregates from Frozen Stored Hake Muscle ProteinsCareche, M. / García, M.L. / Herrero, A. et al. | 2002
- 2833
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Modified Extraction Method for Determining 2‐Thiobarbituric Acid Values in Meat with Increased Specificity and SimplicityWang, B. / Pace, R.D. / Dessai, A.P. et al. | 2002
- 2833
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Food Chemistry and Toxicology - Modified Extraction Method for Determining 2-Thiobarbituric Acid Values in Meat with Increased Specificity and SimplicityWang, B. et al. | 2002
- 2837
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Characterization of Oil‐in‐Water Emulsions Prepared with Commercial Soy Protein ConcentrateRoesch, R.R. / Corredig, M. et al. | 2002
- 2837
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Food Chemistry and Toxicology - Characterization of Oil-in-Water Emulsions Prepared with Commercial Soy Protein ConcentrateRoesch, R.R. et al. | 2002
- 2843
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Profiles of New Zealand Snapper (Pagrus auratus) Postmortem Metabolism as Affected by Acclimated Temperature and Postmortem Storage TemperatureJerrett, A.R. / Law, R.A. / Holland, A.J. et al. | 2002
- 2843
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Food Chemistry and Toxicology - Profiles of New Zealand Snapper (Pagrus auratus) Postmortem Metabolism as Affected by Acclimated Temperature and Postmortem Storage TemperatureJerrett, A.R. et al. | 2002
- 2851
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Food Chemistry and Toxicology - Interaction of Myofibrillar and Preheated Soy ProteinsFeng, J. et al. | 2002
- 2851
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Interaction of Myofibrillar and Preheated Soy ProteinsFeng, J. / Xiong, Y.L. et al. | 2002
- 2857
-
Effect of Antioxidants on Cholesterol Oxidation in Spray‐dried Egg Yolk during Extended Ambient StorageBrinkerhoff, B.E. / Huber, K.C. / Huber, C.S. et al. | 2002
- 2857
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Food Chemistry and Toxicology - Effect of Antioxidants on Cholesterol Oxidation in Spray-dried Egg Yolk during Extended Ambient StorageBrinkerhoff, B.E. et al. | 2002
- 2860
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Food Chemistry and Toxicology - Inulin and Sugar Contents in Helianthus tuberosus and Cichorium intybus Tubers: Effect of Postharvest Storage TemperatureCabezas, M.J. et al. | 2002
- 2860
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Inulin and Sugar Contents in Helianthus tuberosus and Cichorium intybus Tubers: Effect of Postharvest Storage TemperatureCabezas, M.J. / Rabert, C. / Bravo, S. et al. | 2002
- 2866
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Efficacy and Safety Evaluation of Ozonation to Degrade Aflatoxin in CornJr., A.D. Prudente / King, J.M. et al. | 2002
- 2866
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Food Chemistry and Toxicology - Efficacy and Safety Evaluation of Ozonation to Degrade Aflatoxin in CornPrudente Jr, A.D. et al. | 2002
- 2873
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Food Chemistry and Toxicology - Opalescence in Australian-grown Pecan Kernels: Occurrence and CausesWakeling, L.T. et al. | 2002
- 2873
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Opalescence in Australian‐grown Pecan Kernels: Occurrence and CausesWakeling, L.T. / Mason, R.L. / D'Arcy, B.R. et al. | 2002
- 2881
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Determination of Total Charge Content of Whiskey by Polyelectrolyte Titration: Alteration of PolyphenolsTanaka, H. / Kitaoka, T. / Wariishi, H. et al. | 2002
- 2881
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Food Chemistry and Toxicology - Determination of Total Charge Content of Whiskey by Polyelectrolyte Titration: Alteration of PolyphenolsTanaka, H. et al. | 2002
- 2885
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Food Chemistry and Toxicology - Transglutaminase Cross-linking of Whey-Myofibrillar Proteins and the Effect on Protein GelationRamirez-Suarez, J.C. et al. | 2002
- 2885
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Transglutaminase Cross‐linking of Whey/Myofibrillar Proteins and the Effect on Protein GelationRamirez‐Suarez, J.C. / Xiong, Y.L. et al. | 2002
- 2892
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Raman Analysis of White Spots Appearing in the Shell of Argentine Red Shrimp (Pleoticus muelleri) during Frozen StorageCareche, M. / Herrero, A. / Carmona, P. et al. | 2002
- 2892
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Food Chemistry and Toxicology - Raman Analysis of White Spots Appearing in the Shell of Argentine Red Shrimp (Pleoticus muelleri) during Frozen StorageCareche, M. et al. | 2002
- 2896
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Food Chemistry and Toxicology - Food Protein Functionality in a Liquid System: A Comparison of Deamidated Wheat Protein with Dairy and Soy ProteinsWebb, M.F. et al. | 2002
- 2896
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Food Protein Functionality in a Liquid System: A Comparison of Deamidated Wheat Protein with Dairy and Soy ProteinsWebb, M.F. / Naeem, H.A. / Schmidt, K.A. et al. | 2002
- 2903
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Food Chemistry and Toxicology - Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose-lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. FortunePerez-Gago, M.B. et al. | 2002
- 2903
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Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose‐lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. FortunePerez‐Gago, M.B. / Rojas, C. / DelRio, M.A. et al. | 2002
- 2911
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Food Chemistry and Toxicology - Characterization and Thermal Stability of Polymorphic Forms of Synthesized TristearinOh, J.-H. et al. | 2002
- 2911
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Characterization and Thermal Stability of Polymorphic Forms of Synthesized TristearinOh, J.‐H. / McCurdy, A.R. / Clark, S. et al. | 2002
- 2918
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Food Chemistry and Toxicology - Antioxidant Activity of Wheat Sprouts Extract In Vitro: Inhibition of DNA Oxidative DamageFalcioni, G. et al. | 2002
- 2918
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Antioxidant Activity of Wheat Sprouts Extract In Vitro: Inhibition of DNA Oxidative DamageFalcioni, G. / Fedeli, D. / Tiano, L. et al. | 2002
- 2923
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Characterization and Functional Properties of Soy β‐Conglycinin and Glycinin of Selected GenotypesKhatib, K.A. / Herald, T.J. / Aramouni, F.M. et al. | 2002
- 2923
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Food Chemistry and Toxicology - Characterization and Functional Properties of Soy b-Conglycinin and Glycinin of Selected GenotypesKhatib, K.A. et al. | 2002
- 2930
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Surface Hydrophobicity and Protein Cross‐Linking in Rice Subjected to Varying Drying and Tempering ConditionsTang, S. / Hettiarachchy, N.S. / Ju, Z. et al. | 2002
- 2930
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Food Chemistry and Toxicology - Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering ConditionsTang, S. et al. | 2002
- 2934
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Food Chemistry and Toxicology - Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of FermentationLu, Z. et al. | 2002
- 2934
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Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of FermentationLu, Z. / Fleming, H.P. / McFeeters, R.F. et al. | 2002
- 2940
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Food Chemistry and Toxicology - Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized MilksNovella-Rodriguez, S. et al. | 2002
- 2940
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Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized MilksNovella‐Rodríguez, S. / Veciana‐Nogués, M.T. / Trujillo‐Mesa, A.J. et al. | 2002
- 2945
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Food Chemistry and Toxicology - Heat-induced Changes in Angel Food Cakes Containing Egg-white Protein or Whey Protein IsolatePernell, C.W. et al. | 2002
- 2945
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Heat‐induced Changes in Angel Food Cakes Containing Egg‐white Protein or Whey Protein IsolatePernell, C.W. / Luck, P.J. / AllenFoegeding, E. et al. | 2002
- 2952
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Food Chemistry and Toxicology - Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal SystemPeña-Ramos, E.A. et al. | 2002
- 2952
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Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal SystemPeñta‐Ramos, E.A. / Xiong, Y.L. et al. | 2002
- 2957
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Quality Attributes of Various Varieties of Korean Red Pepper Powders (Capsicum annuum L.) and Color Stability During Sunlight ExposureKim, S. / Park, J.‐B. / Hwang, I.‐K. et al. | 2002
- 2957
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Food Chemistry and Toxicology - Quality Attributes of Various Varieties of Korean Red Pepper Powders (Capsicum annuum L.) and Color Stability During Sunlight ExposureKim, S. et al. | 2002
- 2962
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Acid‐Aided Protein Recovery from Enzyme‐rich Pacific WhitingChoi, Y.J. / Park, J.W. et al. | 2002
- 2962
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Food Chemistry and Toxicology - Acid-Aided Protein Recovery from Enzyme-rich Pacific WhitingChoi, Y.J. et al. | 2002
- 2970
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Decoloration and Gel‐forming Ability of Horse Mackerel Mince by Air‐flotation WashingChen, H.H. et al. | 2002
- 2970
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Food Engineering and Physical Properties - Decoloration and Gel-forming Ability of Horse Mackerel Mince by Air-flotation WashingChen, H.H. et al. | 2002
- 2976
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Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in PorkPoligné, I. / Collignan, A. / TRYSTRAM, G. et al. | 2002
- 2976
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Food Engineering and Physical Properties - Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in PorkPoligné, I. et al. | 2002
- 2987
-
Flavor Release from Cooking Oil during HeatingJousse, F. / Agterof, W. / Jongen, T. et al. | 2002
- 2987
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Food Engineering and Physical Properties - Flavor Release from Cooking Oil during HeatingJousse, F. et al. | 2002
- 2997
-
Functional Properties of Seed Meals and Protein Concentrates From Tomato‐processing WasteSogi, D.S. / Garg, S.K. / Bawa, A.S. et al. | 2002
- 2997
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Food Engineering and Physical Properties - Functional Properties of Seed Meals and Protein Concentrates from Tomato-processing WasteSogi, D.S. et al. | 2002
- 3002
-
Influence of Physical State and Molecular Mobility of Freeze‐Dried Maltodextrin Matrices on the Oxidation Rate of Encapsulated LipidsGrattard, N. / Salaün, F. / Champion, D. et al. | 2002
- 3002
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Food Engineering and Physical Properties - Influence of Physical State and Molecular Mobility of Freeze-Dried Maltodextrin Matrices on the Oxidation Rate of Encapsulated LipidsGrattard, N. et al. | 2002
- 3011
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Food Engineering and Physical Properties - Physical Aging of Amorphous FructoseTruong, V. et al. | 2002
- 3011
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Physical Aging of Amorphous FructoseTruong, V. / Bhandari, B.R. / Howes, T. et al. | 2002
- 3019
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Nisin Diffusion in Protein Films: Effects of Film Type and TemperatureTeerakarn, A. / Hirt, D.E. / Acton, J.C. et al. | 2002
- 3019
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Food Engineering and Physical Properties - Nisin Diffusion in Protein Films: Effects of Film Type and TemperatureTeerakarn, A. et al. | 2002
- 3026
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Food Engineering and Physical Properties - Phase Behavior of a Meat-Starch Extrudate Illustrated on a State DiagramMoraru, C.I. et al. | 2002
- 3026
-
Phase Behavior of a Meat‐Starch Extrudate Illustrated on a State DiagramMoraru, C.I. / Lee, T.‐C. / Karwe, M. V. et al. | 2002
- 3033
-
New Process for Texturizing Partially Dehydrated Biological Products Using Controlled Sudden Decompression to the Vacuum: Application on PotatoesLouka, N. / Allaf, K. et al. | 2002
- 3033
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Food Engineering and Physical Properties - New Process for Texturizing Partially Dehydrated Biological Products Using Controlled Sudden Decompression to the Vacuum: Application on PotatoesLouka, N. et al. | 2002
- 3039
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Retention of β‐Carotene Encapsulated in a Trehalose‐based Matrix as Affected by Water Content and Sugar CrystallizationElizalde, B.E. / Herrera, M.L. / Buera, M.P. et al. | 2002
- 3039
-
Food Engineering and Physical Properties - Retention of b-Carotene Encapsulated in a Trehalose-based Matrix as Affected by Water Content and Sugar CrystallizationElizalde, B.E. et al. | 2002
- 3046
-
Pineapple Candying at Mild Temperature by Applying Vacuum ImpregnationBarat, J. M. / Talens, P. / Barrera, C. et al. | 2002
- 3046
-
Food Engineering and Physical Properties - Pineapple Candying at Mild Temperature by Applying Vacuum ImpregnationBarat, J.M. et al. | 2002
- 3053
-
Temperature Prediction during Thermal Processing of Surimi SeafoodJaczynski, J. / Park, J.W. et al. | 2002
- 3053
-
Food Engineering and Physical Properties - Temperature Prediction during Thermal Processing of Surimi SeafoodJaczynski, J. et al. | 2002
- 3058
-
Food Engineering and Physical Properties - Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange JuiceTruong, T.T. et al. | 2002
- 3058
-
Effects of Carbon Dioxide in High‐Pressure Processing on Pectinmethylesterase in Single‐strength Orange JuiceTruong, T.T. / Boff, J.M. / Min, D.B. et al. | 2002
- 3063
-
Influence of Pectinesterase Inhibitor from Jelly Fig (Ficus awkeotsang Makino) Achenes on Pectinesterases and Cloud Loss of Fruit JuicesJiang, C.‐M. / Li, C.‐P. / Chang, H.‐M. et al. | 2002
- 3063
-
Food Engineering and Physical Properties - Influence of Pectinesterase Inhibitor from Jelly Fig (Ficus awkeotsang Makino) Achenes on Pectinesterases and Cloud Loss of Fruit JuicesJiang, C.-M. et al. | 2002
- 3069
-
Lipolysis of Butter Oil by an Immobilized Kid Goat Pregastric EsteraseHill, C.G. Jr. / Ghannouchi, S. / Garcia, H.S. et al. | 2002
- 3069
-
Food Engineering and Physical Properties - Lipolysis of Butter Oil by an Immobilized Kid Goat Pregastric EsteraseHill Jr, C.G. et al. | 2002
- 3080
-
Food Microbiology and Safety - Effect of Surfactant Composition on Aeration Characteristics and Stability of Foams in Aerated Food ProductsDutta, A. et al. | 2002
- 3080
-
Effect of Surfactant Composition on Aeration Characteristics and Stability of Foams in Aerated Food ProductsDutta, A. / Chengara, A. / Nikolov, A. et al. | 2002
- 3087
-
Food Microbiology and Safety - Combination of Carbon Dioxide and Cinnamon to Inactivate Escherichia coli O157:H7 in Apple JuiceYuste, J. et al. | 2002
- 3087
-
Combination of Carbon Dioxide and Cinnamon to Inactivate Escherichia coli O157:H7 in Apple JuiceYuste, J. / Fung, D.Y.C. / Thompson, L.K. et al. | 2002
- 3091
-
Food Microbiology and Safety - Viability During Storage of Selected Probiotic Lactobacilli and Bifidobacteria in a Yogurt-like ProductGilliland, S.E. et al. | 2002
- 3091
-
Viability During Storage of Selected Probiotic Lactobacilli and Bifidobacteria in a Yogurt‐like ProductGilliland, S.E. / Reilly, S.S. / Kim, G.B. et al. | 2002
- 3096
-
Food Microbiology and Safety - A Lipoprotein-derived Antimicrobial Factor from Hen-egg Yolk is Active Against Streptococcus SpeciesBrady, D. et al. | 2002
- 3096
-
A Lipoprotein‐derived Antimicrobial Factor from Hen‐egg Yolk is Active Against Streptococcus SpeciesBrady, D. / Gaines, S. / Fenelon, L. et al. | 2002
- 3104
-
Enzymic Transformation of Isoflavone Phytoestrogens in Soymilk by β‐Glucosidase‐Producing BifidobacteriaTsangalis, D. / Ashton, J.F. / Mcgill, A.E.J. et al. | 2002
- 3104
-
Food Microbiology and Safety - Enzymic Transformation of Isoflavone Phytoestrogens in Soymilk by b-Glucosidase-Producing BifidobacteriaTsangalis, D. et al. | 2002
- 3114
-
New Technology for Producing Paste‐like Fish Products using Lactic Acid Bacteria FermentationYin, L.‐J. / Pan, C.‐L. / Jiang, S.‐T. et al. | 2002
- 3114
-
Food Microbiology and Safety - New Technology for Producing Paste-like Fish Products using Lactic Acid Bacteria FermentationYin, L.-J. et al. | 2002
- 3120
-
Sensory and Nutritive Qualities of Food - Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel SurimiHsieh, J.-F. et al. | 2002
- 3120
-
Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel SurimiHsieh, J.‐F. / Tsai, G.‐J. / Jiang, S.‐T. et al. | 2002
- 3126
-
A Sensory Profile of Turnip Greens as Affected by Variety and MaturityJones, G. / Sanders, O.G. et al. | 2002
- 3126
-
Sensory and Nutritive Qualities of Food - A Sensory Profile of Turnip Greens as Affected by Variety and MaturityJones, G. et al. | 2002
- 3130
-
Sensory and Nutritive Qualities of Food - Effect of Fermentation on Iron, Zinc, and Calcium Availability from Iron-fortified Dairy ProductsDrago, S.R. et al. | 2002
- 3130
-
Effect of Fermentation on Iron, Zinc, and Calcium Availability from Iron‐fortified Dairy ProductsDrago, S.R. / Valencia, M.E. et al. | 2002
- 3135
-
Effect of Two Storage Conditions on the Odor of an Edible Seaweed, Palmaria palmata, and Optimization of an Extraction Procedure Preserving its Odor CharacteristicsLePape, M.‐A. / Grua‐Priol, J. / Demaimay, M. et al. | 2002
- 3135
-
Sensory and Nutritive Qualities of Food - Effect of Two Storage Conditions on the Odor of an Edible Seaweed, Palmaria palmata, and Optimization of an Extraction Procedure Preserving its Odor CharacteristicsPape, M.-A.Le et al. | 2002
- 3140
-
Sensory and Nutritive Qualities of Food - Use of Rectified Grape Juice in Yogurt EdulcorationCalvo, M.M. et al. | 2002
- 3140
-
Use of Rectified Grape Juice in Yogurt EdulcorationCalvo, M.M. / Diez, O. / Cobos, A. et al. | 2002
- 3144
-
Bioavailability of Calcium from Tofu as Compared with Milk in Premenopausal WomenWeaver, C.M. / Heaney, R.P. / Connor, L. et al. | 2002
- 3144
-
Sensory and Nutritive Qualities of Food - Bioavailability of Calcium from Tofu as Compared with Milk in Premenopausal WomenWeaver, C.M. et al. | 2002
- 3148
-
Sensory and Nutritive Qualities of Food - Quality Factors of Terrestrial Snail Products as Affected by the SpeciesSchubring, R. et al. | 2002
- 3148
-
Quality Factors of Terrestrial Snail Products as Affected By the SpeciesSchubring, R. / Meyer, C. et al. | 2002
- 3152
-
Sensory and Nutritive Qualities of Food - Improvement of Hairtail Surimi Gel Properties by NADPH-Sulfite Reductase, Recombinant Cystatin, and Microbial TransglutaminaseHsieh, J.-F. et al. | 2002
- 3152
-
Improvement of Hairtail Surimi Gel Properties by NADPH‐Sulfite Reductase, Recombinant Cystatin, and Microbial TransglutaminaseHsieh, J.‐F. / Tsai, G.‐J. / Jiang, S.‐T. et al. | 2002
- 3159
-
Sensory and Nutritive Qualities of Food - Recovery of Limonoid Glucosides from Citrus MolassesSchoch, T.K. et al. | 2002
- 3159
-
Recovery of Limonoid Glucosides from Citrus MolassesSchoch, T.K. / Manners, G.D. / Hasegawa, S. et al. | 2002
- 3164
-
Sensory and Nutritive Qualities of Food - Nondestructive Measurement of Oxygen in Modified Atmosphere Packaged Hams Using a Phase-Fluorimetric Sensor SystemPapkovsky, D.B. et al. | 2002
- 3164
-
Nondestructive Measurement of Oxygen in Modified Atmosphere Packaged Hams Using a Phase‐Fluorimetric Sensor SystemPapkovsky, D.B. / Smiddy, M.A. / Papkovskaia, N.Y. et al. | 2002
- 3170
-
Comparative Performance Analysis of Three Electronic Nose Systems Using Different Sensor Technologies in Odor Analysis of Retained Solvents on Printed PackagingVan Deventer, D. / Mallikarjunan, P. et al. | 2002
- 3170
-
Sensory and Nutritive Qualities of Food - Comparative Performance Analysis of Three Electronic Nose Systems Using Different Sensor Technologies in Odor Analysis of Retained Solvents on Printed PackagingDeventer, D.Van et al. | 2002
- 3184
-
Sensory and Nutritive Qualities of Food - Physicochemical Properties and Microbial Stability of Reduced-Fat Chinese-Style Sausage Stored under Modified Atmosphere SystemsLin, K.-W. et al. | 2002
- 3184
-
Physicochemical Properties and Microbial Stability of Reduced‐Fat Chinese‐Style Sausage Stored under Modified Atmosphere SystemsLin, K.‐W. / Lin, S.‐N. et al. | 2002
- 3190
-
Sensory and Nutritive Qualities of Food - Improving Consumer Satisfaction of Beef Through the Use of Thermometers and Consumer Education by Wait StaffSchmidt, T.B. et al. | 2002
- 3190
-
Improving Consumer Satisfaction of Beef Through the Use of Thermometers and Consumer Education by Wait StaffSchmidt, T.B. / Keene, M.P. / Lorenzen, C.L. et al. | 2002
- 3194
-
Sensory and Nutritive Qualities of Food - Physicochemical and Sensory Properties of Corn Tortillas Made from Nixtamalized Corn Flour Fortified with Spent Soymilk Residue (okara)Waliszewski, K.N. et al. | 2002
- 3194
-
Physicochemical and Sensory Properties of Corn Tortillas Made from Nixtamalized Corn Flour Fortified with Spent Soymilk Residue (okara)Waliszewski, K.N. / Pardio, V. / Carreon, E. et al. | 2002
- 3198
-
NEW PAGE CHARGE RATES| 2002
-
Reader Survey| 2002
-
JFS Masthead| 2002
-
Author Index| 2002