Comparison of Petrifilm^™ and Plate Count Methods for Enumerating Molds and Yeasts in Cheese and Yogurt

By Vlaemynck G. M.  

Journal of Food Protection, Vol. 57, Iss. 10, 1994-10 ,pp. : 913-914

International Association for Food Protection

Access to resources Recommend Favorite

Determination of the Elemental Composition of Coffee Using Instrumental Methods

By Pohl Pawel  

Food Analytical Methods, Vol. 6, Iss. 2, 2013-04 ,pp. : 598-613

Springer Publishing Company

Access to resources Recommend Favorite

Analysis of the influence of the enzyme Novarom A on glycosidically bound compounds in white wines by application of a glycosyl glucose assay and other methods

By Doneva-Sapceska Donka  

Journal of Wine Research, Vol. 16, Iss. 3, 2005-12 ,pp. : 259-267

Routledge Ltd

Access to resources Recommend Favorite

Improvement of Wine Vinegar Elaboration and Quality Analysis: Instrumental and Human Sensory Evaluation

By Tesfaye W.   Morales M. L.   Garcia-Parrilla M. C.   Troncoso A. M.  

Food Reviews International, Vol. 25, Iss. 2, 2009-04 ,pp. : 142-156

Taylor & Francis Ltd

Access to resources Recommend Favorite

Dynamic methods of sensory analysis

By Dijksterhuis G.B.   Piggott J.R.  

Trends in Food Science and Technology, Vol. 11, Iss. 8, 2000-08 ,pp. : 284-290

Elsevier

Access to resources Recommend Favorite