Food Research International,volume 33,issue 3  (04-2004)

Period of time: 2004年3期

Publisher: Elsevier

Founded in: 1968

Total resources: 70

ISSN: 0963-9969

Subject: R1 Preventive Medicine , Health

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Food Research International,volume 33,issue 3

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Cheese flavour development by enzymatic conversions of peptides and amino acids

By Smit G., Verheul A., van Kranenburg R., Ayad E., Siezen R., Engels W. in (2000)

Food Research International,volume 33,issue 3 , Vol. 33, Iss. 3, 2000-04 , pp. 153-160

Elsevier

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Dry sausages ripening: influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics

By Baldini P., Cantoni E., Colla F., Diaferia C., Gabba L., Spotti E., Marchelli R., Dossena A., Virgili E., Sforza S., Tenca P., Mangia A., Jordano R., Lopez M.C., Medina L., Coudurier S., Oddou S., Solignat G. in (2000)

Food Research International,volume 33,issue 3 , Vol. 33, Iss. 3, 2000-04 , pp. 161-170

Elsevier

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Control of bioflavour and safety in fermented sausages: first results of a European project

By Demeyer D., Raemaekers M., Rizzo A., Holck A., De Smedt A., ten Brink B., Hagen B., Montel C., Zanardi E., Murbrekk E., Leroy F., Vandendriessche F., Lorentsen K., Venema K., Sunesen L., Stahnke L., De Vuyst L., Talon R., Chizzolini R., Eerola S. in (2000)

Food Research International,volume 33,issue 3 , Vol. 33, Iss. 3, 2000-04 , pp. 171-180

Elsevier

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