Ochratoxin A in cocoa and chocolate sampled in Canada

By Turcotte A. -M.   Scott P. M.  

Food Additives & Contaminants: Part A, Vol. 28, Iss. 6, 2011-06 ,pp. : 762-766

Taylor & Francis Ltd

Access to resources Recommend Favorite

The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality

By Schwan Rosane  

Critical Reviews in Food Science and Nutrition, Vol. 44, Iss. 4, 2004-01 ,pp. : 205-221

Taylor & Francis Ltd

Access to resources Recommend Favorite

Volatile Flavor Compounds in Yogurt: A Review

By Cheng Hefa  

Critical Reviews in Food Science and Nutrition, Vol. 50, Iss. 10, 2010-11 ,pp. : 938-950

Taylor & Francis Ltd

Access to resources Recommend Favorite

The Strecker Degradation of Amino Acids: Newer Avenues for Flavor Formation

By Rizzi George  

Food Reviews International, Vol. 24, Iss. 4, 2008-10 ,pp. : 416-435

Taylor & Francis Ltd

Access to resources Recommend Favorite

Distinctive Exotic Flavor and Aroma Compounds of some Exotic Tropical Fruits and Berries: A Review

By Lasekan Ola   Abbas Kassim A.  

Critical Reviews in Food Science and Nutrition, Vol. 52, Iss. 8, 2012-08 ,pp. : 726-735

Taylor & Francis Ltd

Access to resources Recommend Favorite