Influence of Oxygen Concentration on the Storage Stability of Cream Powder

By Andersson K.   Lingnert H.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 2, 1997-02 ,pp. : 147-154

Academic Press

Access to resources Recommend Favorite

Influence of Oxygen Concentration on the Flavour and Chemical Stability of Cream Powder

By Andersson K.   Lingnert H.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 3, 1998-03 ,pp. : 245-251

Academic Press

Access to resources Recommend Favorite

Oxidative stability of red wine stored in packages with different oxygen permeability

By Giovanelli Gabriella   Brenna Oreste  

European Food Research and Technology A, Vol. 226, Iss. 1-2, 2007-11 ,pp. : 169-179

Springer Publishing Company

Access to resources Recommend Favorite

Influence of modification method and starch concentration on the stability and physical properties of modified potato starch as wall materials

By Lee Seog-Won  

European Food Research and Technology A, Vol. 228, Iss. 3, 2009-01 ,pp. : 449-455

Springer Publishing Company

Access to resources Recommend Favorite

Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses

By Lima Alves Larissa   Santos Richards Neila   Mariutti Lilian   Nogueira Gislaine   Bragagnolo Neura  

European Food Research and Technology A, Vol. 233, Iss. 4, 2011-10 ,pp. : 667-675

Springer Publishing Company

Access to resources Recommend Favorite