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British Library Conference Proceedings   Auswahl aufheben

  1. Physicochemical and Volatile Characterization of Structured Lipids from Olive Oil Produced in a Stirred-tank Batch Reactor

    Lee, J. H. / Kim, M. R. / Kim, I. H. et al. | British Library Conference Proceedings | 2004

  2. Water: The World's Most Precious Resource

    Bidlack, W. R. / Wang, W. / Clemens, R. et al. | British Library Conference Proceedings | 2004

  3. Comments on Fermentation Technology: Creative Fermentation Technology for the Future

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

  4. Effect of Cell Wall Degrading Enzymes on In Vitro Carotene Accessibility in Lactic Acid Fermented Carrot Beverage

    Diaz, V. / Hedren, E. / Ruales, J. et al. | British Library Conference Proceedings | 2004

  5. Whey Protein Isolate and alpha-Lactalbumin Recovery from Lactic Acid Whey Using Cation-Exchange Chromatography

    Turhan, K. N. / Etzel, M. R. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004

  6. Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

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

  7. Agrosecurity: The Role of the Agricultural Experiment Stations

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

  8. Quality Characteristics of Ostrich Liver Pate

    Fernandez-Lopez, J. / Sayas-Barbera, E. / Sendra, E. et al. | British Library Conference Proceedings | 2004

  9. Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High-oxygen and Ultra-low Oxygen Modified Atmospheres

    Seyfert, M. / Hunt, M. C. / Mancini, R. A. et al. | British Library Conference Proceedings | 2004

  10. Symposium 1 Part 2: The Food Chain-Soils for Sustaining Global Food Production

    Blum, W. E. H. / Eswaran, H. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. Sensory Evaluation of Canned Peach Halves Acidified with Clarified Lemon Juice

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

  18. 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

  19. 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

  20. 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

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