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issn:(0022-1147)

  1.  

    Sensory Acceptability of Foods Containing Australian Sweet Lupin (Lupinus angustifolius) Flour

    Hall, R. S. / Johnson, S. K. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004
  2.  

    Numerical Simulation and Experimental Investigation of Conjugate Heat Transfer between a Turbulent Hot Air Jet Impinging on a Cookie-shaped Object

    Nitin, N. / Karwe, M. V. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004
  3.  

    Relationships among Headspace Oxygen, Peroxide Value, and Conjugated Diene Content of Soybean Oil Oxidation

    Chung, H. J. / Colakoglu, A. S. / Min, D. B. et al. | British Library Conference Proceedings | 2004
  4.  

    Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We Need

    Applebaum, R. S. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004
  5.  

    Sensory Evaluation of Canned Peach Halves Acidified with Clarified Lemon Juice

    Saura, D. / Marti, N. / Laencina, J. et al. | British Library Conference Proceedings | 2004
  6.  

    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
  7.  

    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
  8.  

    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
  9.  

    Summary of Invited Lee Paper and Responses to Fermentation Technology: Creative Fermentation Technology for the Future

    Tom, P. / Lund, D. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004
  10.  

    Comments on Fermentation Technology: Creative Fermentation Technology for the Future

    Rolle, R. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004
  11.  

    Methylmercury Concentrations Found in Wild and Farm-raised Paddlefish

    Dasgupta, S. / Onders, R. J. / Gunderson, D. T. et al. | British Library Conference Proceedings | 2004
  12.  

    Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

    Horax, R. / Hettiarachchy, N. S. / Chen, P. et al. | British Library Conference Proceedings | 2004
  13.  

    Ability of Cyclodextrins to Entrap Volatile Beany Flavor Compounds in Soymilk

    Suratman, L. L. I. / Jeon, I. J. / Schmidt, K. A. et al. | British Library Conference Proceedings | 2004
  14.  

    Plenary Discussion Session-Panelist: Joon-Shick Rhee, Korea Advanced Institute of Science and Technology, Daejeon, Korea

    Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004
  15.  

    Internet Discussion: Fermentation Technology

    Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004
  16.  

    Shelf Life of Leafy Vegetables Treated with Natural Essential Oils

    Ponce, A. G. / del Valle, C. / Roura, S. I. et al. | British Library Conference Proceedings | 2004
  17.  

    Improvement of Fish-sauce Odor by Treatment with Bacteria Isolated from the Fish-sauce Mush (Moromi) Made from Frigate Mackerel

    Fukami, K. / Funatsu, Y. / Kawasaki, K. et al. | British Library Conference Proceedings | 2004
  18.  

    Effect of Sweet Humectants on Stability and Antimicrobial Action of Sorbates

    Gliemmo, M. F. / Campos, C. A. / Gerschenson, L. N. et al. | British Library Conference Proceedings | 2004
  19.  

    Ohmic Cooking of Processed Meats and its Effects on Product Quality

    Piette, G. / Buteau, M. L. / de Halleux, D. et al. | British Library Conference Proceedings | 2004
  20.  

    Damage Inhibition During Frozen Storage of Horse Mackerel (Trachurus trachurus) Fillets by a Previous Plant Extract Treatment

    Aubourg, S. / Lugasi, A. / Hovari, J. et al. | British Library Conference Proceedings | 2004

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