Novel Approaches and Application of Contemporary Sensory Evaluation Practices in Iron Fortification Programs

By Bovell-Benjamin Adelia C.  

Critical Reviews in Food Science and Nutrition, Vol. 43, Iss. 4, 2003-07 ,pp. : 379-400

Taylor & Francis Ltd

Access to resources Recommend Favorite

The application of molecular techniques in wine microbiology

By Querol A.   Ramon D.  

Trends in Food Science and Technology, Vol. 7, Iss. 3, 1996-03 ,pp. : 73-78

Elsevier

Access to resources Recommend Favorite

The application of codesign in new bra product innovations

By Liao Chi-Shun   Lee Cheng-Wen  

International Journal of Clothing Science and Technology, Vol. 22, Iss. 2-3, 2010-01 ,pp. : 211-227

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Application of biotechnology in the product development of nutraceuticals in Canada

By Belem M.A.F.  

Trends in Food Science and Technology, Vol. 10, Iss. 3, 1999-03 ,pp. : 101-106

Elsevier

Access to resources Recommend Favorite

Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese

By Drake M.A.   Gerard P.D.   Kleinhenz J.P.   Harper W.J.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 36, Iss. 1, 2003-02 ,pp. : 13-20

Elsevier

Access to resources Recommend Favorite