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British Library Conference Proceedings   Auswahl aufheben

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issn:(0022-1147)

  1. Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

    Horax, R. / Hettiarachchy, N. S. / Chen, P. et al. | British Library Conference Proceedings | 2004

  2. Agrosecurity: The Role of the Agricultural Experiment Stations

    Nipp, T. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

  3. Quality Characteristics of Ostrich Liver Pate

    Fernandez-Lopez, J. / Sayas-Barbera, E. / Sendra, E. et al. | British Library Conference Proceedings | 2004

  4. Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High-oxygen and Ultra-low Oxygen Modified Atmospheres

    Seyfert, M. / Hunt, M. C. / Mancini, R. A. et al. | British Library Conference Proceedings | 2004

  5. Symposium 1 Part 2: The Food Chain-Soils for Sustaining Global Food Production

    Blum, W. E. H. / Eswaran, H. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004

  6. Comments on Fermentation Technology: Creative Fermentation Technology for the Future

    Adler-Nissen, J. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

  7. Sensory Evaluation of Canned Peach Halves Acidified with Clarified Lemon Juice

    Saura, D. / Marti, N. / Laencina, J. et al. | British Library Conference Proceedings | 2004

  8. Storage Effects on Lipase Activity in Fresh-cut Cantaloupe Melon

    Lamikanra, O. / Watson, M. A. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004

  9. Antioxidant Properties of Phosphates and Other Additives During the Storage of Raw Mackerel and Lake Trout

    Weilmeier, D. M. / Regenstein, J. M. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004

  10. Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: An Executive Summary

    International Life Sciences Institute / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

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