Seite 1 von 932 Ergebnissen

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  1.  

    Starch related changes in stored soft sorghum porridge

    Mokhoro, C. T. / Jackson, D. S. | British Library Online Contents | 1995
  2.  

    Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum, L.)

    Al-Saikhan, M. S. / Howard, L. R. / Miller, J. C. | British Library Online Contents | 1995
  3.  

    Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots

    Stanley, D. W. / Bourne, M. C. / Stone, A. P. et al. | British Library Online Contents | 1995
  4.  

    Cooked blue crab claw meat aroma compared with lump meat

    Chung, H. Y. / Chen, F. / Cadwallader, K. R. | British Library Online Contents | 1995
  5.  

    Limonoid glucosides in fruit, juice and processing by-products of Satsuma Mandarin (Citrus unshiu Marcov.)

    Ozaki, Y. / Ayano, S. / Inaba, N. et al. | British Library Online Contents | 1995
  6.  

    Volatiles and sensory characteristics of cooked egg yolk, white and their combinations

    Warren, M. W. / Larick, D. K. / Ball, H. R. | British Library Online Contents | 1995
  7.  

    Tetrathiafulvalene-mediated biosensor for L-lactate in dairy products

    Mulchandani, A. / Bassi, A. S. / Nguyen, A. | British Library Online Contents | 1995
  8.  

    Improved calpain assay using fluorescein isothiocyanate-labeled casein

    Lonergan, S. M. / Johnson, M. H. / Calkins, C. R. | British Library Online Contents | 1995
  9.  

    Ohmic heating maximizes gel functionality of Pacific whiting surimi

    Yongsawatdigul, J. / Park, J. W. / Kolbe, E. et al. | British Library Online Contents | 1995
  10.  

    Screening of Proteolytic Enzymes to Enhance Foaming of Whey Protein Isolates

    Althouse, P. J. / Dinakar, P. / Kilara, A. | British Library Online Contents | 1995
  11.  

    Lipoxygenase in Sweet Corn Germ: Isolation and Physicochemical Properties

    Theerakulkait, C. / Barrett, D. M. | British Library Online Contents | 1995
  12.  

    Cross-reactivity and Heat Lability of Antigenic Determinants of Duck and Goose Lysozymes

    Saunal, H. / Hemmen, F. / Paraf, A. et al. | British Library Online Contents | 1995
  13.  

    �-Tocopherol, �-Carotene and Ascorbic Acid as Antioxidants in Stored Poultry Muscle

    King, A. J. / Uijttenboogaart, T. G. / De Vries, A. W. | British Library Online Contents | 1995
  14.  

    Ground Beef Characteristics after Browning or Oil Extraction Preparation

    Rhee, K. S. / Bravo-Gutierrez, M. L. | British Library Online Contents | 1995
  15.  

    Protein Recovery from Veal Bones by Enzymatic Hydrolysis

    Linder, M. / Fanni, J. / Parmentier, M. et al. | British Library Online Contents | 1995
  16.  

    Cholesterol Oxidation in Baked Foods Containing Fresh and Powdered Eggs

    Zunin, P. / Evangelisti, F. / Caboni, M. F. et al. | British Library Online Contents | 1995
  17.  

    Viscoelastic Properties of Butter

    Shukla, A. / Rizvi, S. S. H. | British Library Online Contents | 1995
  18.  

    Continuous Supercritical Fluid Processing of Anhydrous Milk Fat in a Packed Column

    Lim, S. / Rizvi, S. S. H. | British Library Online Contents | 1995
  19.  

    Viscoelastic property changes in Cheddar cheese during ripening

    Rosenberg, M. / Wang, Z. / Chuang, S. L. et al. | British Library Online Contents | 1995
  20.  

    Gamma irradiation effects on thiamin and riboflavin in beef, lamb, pork, and turkey

    Fox, J. B. / Lakritz, L. / Hampson, J. et al. | British Library Online Contents | 1995

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