Related content

Acrylamide formation in low-fat potato snacks and its correlation with colour development

By Majcher Małgorzata   Jelen Henryk  

Food Additives and Contaminants, Vol. 24, Iss. 4, 2007-04 ,pp. : 337-342

Taylor & Francis Ltd

Access to resources Recommend Favorite

Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting

By Şenyuva Hamide Z.  

Food Additives and Contaminants, Vol. 22, Iss. 3, 2005-03 ,pp. : 214-220

Taylor & Francis Ltd

Access to resources Recommend Favorite

Changes in Odour, Colour and Texture during the Storage of Acid Preserved Meat

By Ogden S.K.   Guerrero I.   Taylor A.J.   Escalona Buendia H.   Gallardo F.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 28, Iss. 5, 1995-05 ,pp. : 521-527

Academic Press

Access to resources Recommend Favorite

Maintenance of Colour Composition of a Red Wine During Storage. Influence of Prefermentative Practices, Maceration Time and Storage

By Gómez-Plaza E.   Gil-Muñoz R.   López-Roca J.M.   Martínez-Cutillas A.   Fernández-Fernández J.I.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 1, 2002-02 ,pp. : 46-53

Academic Press

Access to resources Recommend Favorite

Sensory, Colour and Psychrotrophic Bacterial Analyses of Squids (Loligo plei) During Storage in Ice

By Lapa-Guimarães J.   Aparecida Azevedo da Silva M.   Eduardo de Felício P.   Contreras Guzmán E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 1, 2002-02 ,pp. : 21-29

Academic Press

Access to resources Recommend Favorite