Period of time: 2004年3期
Publisher: Elsevier
Founded in: 1968
Total resources: 70
ISSN: 0963-9969
Subject: R1 Preventive Medicine , Health
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Food Research International,volume 33,issue 3
Menu
Improved traditional foods for the next century
By Toldra Chairman F., Navarro Vice-Chairman J.L. in (2000)
Food Research International,volume 33,issue 3 , Vol. 33, Iss. 3, 2000-04 , pp.Traditional foods: challenges facing the European food industry
Food Research International,volume 33,issue 3 , Vol. 33, Iss. 3, 2000-04 , pp.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.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.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.Contribution of muscle aminopeptidases to flavor development in dry-cured ham
By Toldra F., Aristoy M.-C., Flores M. in (2000)
Food Research International,volume 33,issue 3 , Vol. 33, Iss. 3, 2000-04 , pp.Dynamism in flavour science and sensory methodology
Food Research International,volume 33,issue 3 , Vol. 33, Iss. 3, 2000-04 , pp.Novel analytical tools for food flavours
By Stephan A., Bucking M., Steinhart H. in (2000)
Food Research International,volume 33,issue 3 , Vol. 33, Iss. 3, 2000-04 , pp.