Effect of critical processing procedures on transgenic components in quality and quantity level during soymilk processing of Roundup Ready Soybean

Author： Chen Ying   Ge Yiqiang   Wang Yuan  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.225, Iss.1, 2007-05, pp. : 119-126

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Effect of Meat Source and Fat Level on Processing and Quality Characteristics of Frankfurters

By Paneras E.D.   Bloukas J.G.   Papadima S.N.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 5, 1996-05 ,pp. : 507-514

Academic Press

Access to resources Recommend Favorite

The Effect of Freeze-chilling on the Quality of Ready-meal Components

By O'Leary E.   Gormley T.R.   Butler F.   Shilton N.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 3, 2000-05 ,pp. : 217-224

Academic Press

Access to resources Recommend Favorite

Effect of Processing on the Quality of Pineapple Juice

By        

Food Reviews International, Vol. 30, Iss. 2, 2014-04 ,pp. : 112-133

Taylor & Francis Ltd

Access to resources Recommend Favorite

Microbial Quality of Fresh Potatoes: Effect of Minimal Processing

By Gunes Gurbuz   Splittstoesser Don F.   Lee Chang Y.  

Journal of Food Protection, Vol. 60, Iss. 7, 1997-07 ,pp. : 863-866

International Association for Food Protection

Access to resources Recommend Favorite

Effects of High-Pressure Processing on the Safety, Quality, and Shelf Life of Ready-to-Eat Meats

By Hayman Melinda M.   Baxter Irene   Oriordan Patrick J.   Stewart Cynthia M.  

Journal of Food Protection, Vol. 67, Iss. 8, 2004-08 ,pp. : 1709-1718

International Association for Food Protection

Access to resources Recommend Favorite