Erscheinungsjahr
Medientyp
Datenquelle
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Format
Sprache
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Alpha-helical structure of fish actomyosin: Changes during setting
British Library Online Contents | 1995| -
Emulsion stabilization by Maillard-type covalent complex of plasma protein with galactomannan
British Library Online Contents | 1995| -
Zymogen activation in pancreatic endoproteolytic preparations and influence on some whey protein hydrolysate characteristics
British Library Online Contents | 1995| -
Texture and pectic composition differences in raw, cooked and frozen-thawed Chinese cabbages due to leaf position
British Library Online Contents | 1995| -
Sensory characteristics of frankfurters as affected by fat, salt, and pH
British Library Online Contents | 1995| -
Color Retention in Red Chile Powder as Related to Delayed Harvest
British Library Online Contents | 1995| -
Nitrite Effects on Formation of Volatile Oxidation Products from Triolein
British Library Online Contents | 1995| -
Lipid stability of beef model systems with heating and iron fractions
British Library Online Contents | 1995| -
Quality evaluation of chile-flavored, jerky-type extruded products from meat and potato flour
British Library Online Contents | 1995| -
Cooking treatment, mixing time, and mixing temperature affect pepperoni cupping
British Library Online Contents | 1995| -
Ascorbic acid and 5-methyltetrahydrofolate losses in vegetables with cook/chill or cook/hot-hold foodservice systems
British Library Online Contents | 1995| -
Characteristics of acid hydrolysate from defatted peanut flour
British Library Online Contents | 1995| -
Wheat flour compound that produces sticky dough: Isolation and identification
British Library Online Contents | 1995| -
Texture, color and sensory characteristics of ground beef patties containing bovine blood proteins
British Library Online Contents | 1995| -
Dynamic headspace analyses of volatile compounds of Cheddar and Swiss cheese during ripening
British Library Online Contents | 1994| -
Water concentration/activity and loss of vitamins B~1 and E in pork due to gamma radiation
British Library Online Contents | 1994| -
Spray-dried soymilk used in reduced fat pork sausage patties
British Library Online Contents | 1994|
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