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Synonyms were used for: Lebensmitteltechnologie
Search without synonyms: keywords:(Lebensmitteltechnologie)
Used synonyms:
- food science
- lebensmittelherstellung
- lebensmitteltechnik
-
Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or Longer
Online Contents | 2008|Keywords: Lebensmitteltechnologie -
Sensory and Nutritive Qualities of Food - Consumer Attitudes and Acceptability of Soy-fortified Yogurts
Online Contents | 2003|Keywords: Lebensmitteltechnologie -
Sensory and Nutritive Qualities of Food - Development of a Descriptive Language for Cheddar Cheese
Online Contents | 2001|Keywords: Lebensmitteltechnologie -
SENSORY AND NUTRITIVE QUALITIES OF FOOD - Soy Protein Fortification Affects Sensory, Chemical, and Microbiological Properties of Dairy Yogurts
Online Contents | 2000|Keywords: Lebensmitteltechnologie -
SENSORY EVALUATION - Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin
Online Contents | 1999|Keywords: Lebensmitteltechnologie -
ENGINEERING-PROCESSING - Composition and quality attributes of reduced-fat cheese as affected by lecithin type
Online Contents | 1998|Keywords: Lebensmitteltechnologie -
Milkfat sucrose polyesters as fat substitutes in Cheddar-type cheeses
Online Contents | 1994|Keywords: Lebensmitteltechnologie -
Sucrose polyester content in foods by a colorimetric method
Online Contents | 1994|Keywords: Lebensmitteltechnologie -
Melting characteristics and hardness of milkfat blend sucrose polyesters
Online Contents | 1994|Keywords: Lebensmitteltechnologie -
High pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese
Online Contents | 1997|Keywords: Lebensmitteltechnologie -
Lecithin improves texture of reduced fat cheeses
Online Contents | 1996|Keywords: Lebensmitteltechnologie -
Sensory evaluation of reduced fat cheeses
Online Contents | 1995|Keywords: Lebensmitteltechnologie -
Chemical and sensory effects of a Lactobacillus adjunct in Cheddar cheese
Online Contents | 1996|Keywords: Lebensmitteltechnologie -
Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct
Online Contents | 1997|Keywords: Lebensmitteltechnologie -
Differentiation of Lactobacillus helveticus strains using molecular typing methods
Online Contents | 1996|Keywords: Lebensmitteltechnologie -
Rheological characteristics of milkfat and milkfat-blend sucrose polyesters
Online Contents | 1994|Keywords: Lebensmitteltechnologie
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