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  1.  

    Effect of Fermentation Temperature on the Volatile Composition of Kimchi

    Hong, S. P. / Lee, E. J. / Kim, Y. H. et al. | British Library Online Contents | 2016
  2.  

    Effect of Cooking on Radiation-Induced Chemical Markers in Beef and Pork during Storage

    Kwon, J. H. / Kwon, Y. / Kausar, T. et al. | British Library Online Contents | 2012
  3.  

    Potential Chemical Markers for the Identification of Irradiated Sausages

    Kwon, J. H. / Akram, K. / Nam, K. C. et al. | British Library Online Contents | 2012
  4.  

    Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging

    Xiao, S. / Zhang, W. G. / Lee, E. J. et al. | British Library Online Contents | 2011
  5.  

    Egg Yolk Phosvitin and Functional Phosphopeptides-Review

    Samaraweera, H. / Zhang, W. g. / Lee, E. J. et al. | British Library Online Contents | 2011
  6.  

    Effect of Antioxidant Application Methods on the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef

    Ismail, H. A. / Lee, E. J. / Ko, K. Y. et al. | British Library Online Contents | 2009
  7.  

    Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef

    Ismail, H. A. / Lee, E. J. / Ko, K. Y. et al. | British Library Online Contents | 2009
  8.  

    Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats

    Min, B. / Nam, K. C. / Cordray, J. et al. | British Library Online Contents | 2008
  9.  

    Irradiation-induced Cured Ham Color Fading and Regeneration

    Houser, T. A. / Sebranek, J. G. / Maisonet, W. N. et al. | British Library Online Contents | 2005
  10.  

    The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended Storage

    Houser, T. A. / Sebranek, J. G. / Maisonet, W. N. et al. | British Library Online Contents | 2005
  11.  

    Effects of Dietary Functional Ingredients and Irradiation on the Quality of Cooked Turkey Breast Meat during Storage

    Yan, H. J. / Lee, E. J. / Nam, K. C. et al. | British Library Online Contents | 2006
  12.  

    Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics

    Pedersen, L. / Kaack, K. / Bergsoe, M. N. et al. | British Library Online Contents | 2005
  13.  

    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
  14.  

    Effect of Antioxidants on Consumer Acceptance of Irradiated Turkey Meat

    Lee, E. J. / Love, J. / Ahn, D. U. | British Library Online Contents | 2003
  15.  

    Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground Beef

    Nam, K. C. / Min, B. R. / Park, K. S. et al. | British Library Online Contents | 2003
  16.  

    Prevention of Pinking, Off-odor, and Lipid Oxidation in Irradiated Pork Loin Using Double Packaging

    Nam, K. C. / Min, B. R. / Lee, S. C. et al. | British Library Online Contents | 2004

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