Food Microbiology and Safety - Use of Ionizing Radiation to Improve Sensory and Microbial Quality of Fresh-cut Green Onion Leaves (Englisch)
- Neue Suche nach: Fan, X.
- Neue Suche nach: Fan, X.
- Neue Suche nach: Niemira, B.A.
- Neue Suche nach: Sokorai, K.J.B.
In:
Journal of food science
;
68
, 4
; 1478-1483
;
2003
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Food Microbiology and Safety - Use of Ionizing Radiation to Improve Sensory and Microbial Quality of Fresh-cut Green Onion Leaves
-
Beteiligte:
-
Erschienen in:Journal of food science ; 68, 4 ; 1478-1483
-
Verlag:
- Neue Suche nach: Blackwell
-
Erscheinungsort:Malden, Mass.
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Erscheinungsdatum:2003
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ISSN:
-
ZDBID:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 58.34 / 58.34
- Weitere Informationen zu Basisklassifikation
- Neue Suche nach: 770/5800
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Schlagwörter:
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Klassifikation:
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Datenquelle:
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Sensory and Nutritive Qualities of Food - Texture and Flavor Characteristics of Beverages Containing Commercial Thickening Agents for Dysphagia DietsLotong, V. et al. | 2003
- 1542
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Sensory and Nutritive Qualities of Food - Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato ChipsRatanatriwong, P. et al. | 2003
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Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato ChipsRatanatriwong, P. / Barringer, S.A. / Delwiche, J. et al. | 2003
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Rapid Colorimetric Method to Detect Indole in Shrimp with Gas Chromatography Mass Spectrometry ConfirmationSnellings, S.L. / Takenaka, N.E. / Kim‐Hayes, Y. / Miller, D.W. et al. | 2003
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Sensory and Nutritive Qualities of Food - Rapid Colorimetric Method to Detect Indole in Shrimp with Gas Chromatography Mass Spectrometry ConfirmationSnellings, S.L. et al. | 2003
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Industrial Application Briefs| 2003
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Reader Survey| 2003
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JFS Masthead| 2003
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Subject Index| 2003
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Author Index| 2003
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Page Charge Notice| 2003