Lebensmittel-Wissenschaft und -Technologie,volume 29,issue 4  (04-2003)

Period of time： 2003年4期

Publisher： Academic Press

Founded in： 1968

Total resources： 63

ISSN： 0023-6438

Subject： TS Light industry ,Handicrafts

Favorite

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

Lebensmittel-Wissenschaft und -Technologie,volume 29,issue 4

Menu

Determination of the Heat Resistance of Bacterial Spores by the Capillary Tube Method. II - Kinetic Parameters of Bacillus stearothermophilus Spores

By Haas J.,Behsnilian D.,Schubert H. in (1996)

Lebensmittel-Wissenschaft und -Technologie,volume 29,issue 4 , Vol. 29, Iss. 4, 1996-04 , pp. 299-303

Academic Press

Abstract Access to resources Recommend Favorite

Effect of Oral Administration of Crude Antioxidant Preparation from Fermented Products of Okara (Bean Curd Residue) on Experimentally Induced Inflammation

By Yokota T.,Hattori T.,Ohishi H.,Ohami H.,Watanabe K. in (1996)

Lebensmittel-Wissenschaft und -Technologie,volume 29,issue 4 , Vol. 29, Iss. 4, 1996-04 , pp. 304-309

Academic Press

Abstract Access to resources Recommend Favorite

Thermal Inactivation Kinetics of Suspensions of Bacillus amyloliquefaciens alpha-Amylase in Hydrophobic Organic Solvents

By Saraiva J.,Oliveira J.,Hendrickx M. in (1996)

Lebensmittel-Wissenschaft und -Technologie,volume 29,issue 4 , Vol. 29, Iss. 4, 1996-04 , pp. 310-315

Academic Press

Abstract Access to resources Recommend Favorite

Development of a Microwave Moisture Sensor for Application in the Food Industry

By Hinz T.,Menke F.,Eggers R.,Knochel R. in (1996)

Lebensmittel-Wissenschaft und -Technologie,volume 29,issue 4 , Vol. 29, Iss. 4, 1996-04 , pp. 316-325

Academic Press

Abstract Access to resources Recommend Favorite

Correlation of Refined Models for Casein Submicelles with Electron Microscopic Studies of Casein

By Kumosinski T.F.,Uknalis J.,Cooke P.H.,Farrell Jr H.M. in (1996)

Lebensmittel-Wissenschaft und -Technologie,volume 29,issue 4 , Vol. 29, Iss. 4, 1996-04 , pp. 326-333

Academic Press

Abstract Access to resources Recommend Favorite

The Effect of pH on the Relationship Between Hydrophilic/Lipophilic Characteristics and Emulsification Properties of Soy Proteins

By Elizalde B.E.,Bartholomai G.B.,Pilosof A.M.R. in (1996)

Lebensmittel-Wissenschaft und -Technologie,volume 29,issue 4 , Vol. 29, Iss. 4, 1996-04 , pp. 334-339

Academic Press

Abstract Access to resources Recommend Favorite

Chromatographic Fractionation of alpha-Lactalbumin and beta-Lactoglobulin with Polystyrenic Strongly Basic Anion Exchange Resins

By Outinen M.,Tossavainen O.,Syvaoja E.L. in (1996)

Lebensmittel-Wissenschaft und -Technologie,volume 29,issue 4 , Vol. 29, Iss. 4, 1996-04 , pp. 340-343

Academic Press

Abstract Access to resources Recommend Favorite

Stability of Myofibrillar Protein-Based Biopackagings During Storage

By Cuq B.,Gontard N.,Cuq J.L.,Guilbert S. in (1996)

Lebensmittel-Wissenschaft und -Technologie,volume 29,issue 4 , Vol. 29, Iss. 4, 1996-04 , pp. 344-348

Academic Press

Abstract Access to resources Recommend Favorite

Comparison of Starch from Flint Corn with that from Dent Corn and Potato

By Kereliuk G.R.,Sosulski F.W. in (1996)

Lebensmittel-Wissenschaft und -Technologie,volume 29,issue 4 , Vol. 29, Iss. 4, 1996-04 , pp. 349-356

Academic Press

Abstract Access to resources Recommend Favorite

Changes in the Major Volatile Compounds of Cider Distillates During Maturation

By Mangas J.,Rodriguez R.,Moreno J.,Blanco D. in (1996)

Lebensmittel-Wissenschaft und -Technologie,volume 29,issue 4 , Vol. 29, Iss. 4, 1996-04 , pp. 357-364

Academic Press

Abstract Access to resources Recommend Favorite

Previous 1 2 Next Display item(s) per page Total 16 item(s)