Period of time: 2003年2期
Publisher: Academic Press
Founded in: 1968
Total resources: 63
ISSN: 0023-6438
Subject: TS Light industry ,Handicrafts
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Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 2
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Swiss Society of Food Science and Technology—Golden Jubilee
Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 2 , Vol. 35, Iss. 2, 2002-03 , pp.By Bell L.N.,Bell H.M.,Glass T.E. in (2002)
Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 2 , Vol. 35, Iss. 2, 2002-03 , pp.Physicochemical Stability of Fluid Soybean Lecithin Gamma Irradiated for Decontamination Purposes
By Adeil Pietranera M.S.,Narvaiz P. in (2002)
Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 2 , Vol. 35, Iss. 2, 2002-03 , pp.Development of a Protein-rich Composite Sorghum–Cowpea Instant Porridge by Extrusion Cooking Process
By Pelembe L.A.M.,Erasmus C.,Taylor J.R.N. in (2002)
Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 2 , Vol. 35, Iss. 2, 2002-03 , pp.Development of Volatile Compounds in Processed Cheese during Storage
By Sunesen L.O.,Lund P.,Sørensen J.,Hølmer G. in (2002)
Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 2 , Vol. 35, Iss. 2, 2002-03 , pp.Properties of Laminated Films from Whey Powder and Sodium Caseinate Mixtures and Zein Layers
By Yong Cho S.,Park J-W.,Rhee C. in (2002)
Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 2 , Vol. 35, Iss. 2, 2002-03 , pp.Heat Curing of Soy Protein Films at Selected Temperatures and Pressures
By Kim K.M.,Weller C.L.,Hanna M.A.,Gennadios A. in (2002)
Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 2 , Vol. 35, Iss. 2, 2002-03 , pp.Antioxidant Activity of Pea (
By Troszyńska A.,Estrella I.,López-Amóres M.L.,Hernández T. in (2002)
Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 2 , Vol. 35, Iss. 2, 2002-03 , pp.