Seite 2 von 37 Ergebnissen

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  1.  

    Sensory Evaluation of Canned Peach Halves Acidified with Clarified Lemon Juice

    Saura, D. / Marti, N. / Laencina, J. et al. | British Library Conference Proceedings | 2004
  2.  

    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
  3.  

    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
  4.  

    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
  5.  

    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
  6.  

    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
  7.  

    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
  8.  

    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
  9.  

    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
  10.  

    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
  11.  

    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
  12.  

    Roundtable 7: Agroterrorism-Agroterrorism: Issues of Reality

    Zink, D. L. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004
  13.  

    1-MCP Preserves the Firmness of Stored Persimmon `Rojo Brillante'

    Salvador, A. / Cuquerella, J. / Martinez-Javega, J. M. et al. | British Library Conference Proceedings | 2004
  14.  

    Effect of 1-Methylcyclopropene Treatment and Edible Coatings on the Quality of Minimally Processed Lettuce

    Tay, S. L. / Perera, C. O. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004
  15.  

    Effect of Processing and Storage on Antioxidant Capacity of Honey

    Wang, X.-H. / Gheldof, N. / Engeseth, N. J. et al. | British Library Conference Proceedings | 2004
  16.  

    Selection and Use of Postharvest Technologies as a Component of the Food Chain

    Bourne, M. C. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004
  17.  

    Creative Fermentation Technology for the Future

    Lee, C.-H. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

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