Journal of Food Science and Technology,volume 48,issue 1  (02-2013)

Period of time： 2013年1期

Publisher： Springer Publishing Company

Founded in： 1964

Total resources： 5

ISSN： 0022-1155

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.

Journal of Food Science and Technology,volume 48,issue 1

Menu

A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS

By Bhattacharjee Paramita in (2011)

Journal of Food Science and Technology,volume 48,issue 1 , Vol. 48, Iss. 1, 2011-02 , pp. 1-13

Springer Publishing Company

Abstract Access to resources Recommend Favorite

The effect of rice fibre fractions on the growth of co-cultures of probiotics

By Fernando Warnakulasuriya in (2011)

Journal of Food Science and Technology,volume 48,issue 1 , Vol. 48, Iss. 1, 2011-02 , pp. 14-25

Springer Publishing Company

Abstract Access to resources Recommend Favorite

Quality of products containing defatted groundnut cake flour

By Purohit Chitra in (2011)

Journal of Food Science and Technology,volume 48,issue 1 , Vol. 48, Iss. 1, 2011-02 , pp. 26-35

Springer Publishing Company

Abstract Access to resources Recommend Favorite

Purification of alkaline protease from chicken intestine by aqueous two phase system of polyethylene glycol and sodium citrate

By Sarangi B. in (2011)

Journal of Food Science and Technology,volume 48,issue 1 , Vol. 48, Iss. 1, 2011-02 , pp. 36-44

Springer Publishing Company

Abstract Access to resources Recommend Favorite

Effect of pretreatment and drying methods on quality of value-added dried aonla ( Emblica officinalis Gaertn) shreds

By Prajapati V. in (2011)

Journal of Food Science and Technology,volume 48,issue 1 , Vol. 48, Iss. 1, 2011-02 , pp. 45-52

Springer Publishing Company

Abstract Access to resources Recommend Favorite

Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin

By Sun Qian in (2011)

Journal of Food Science and Technology,volume 48,issue 1 , Vol. 48, Iss. 1, 2011-02 , pp. 53-60

Springer Publishing Company

Abstract Access to resources Recommend Favorite

Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat

By Narsaiah K. in (2011)

Journal of Food Science and Technology,volume 48,issue 1 , Vol. 48, Iss. 1, 2011-02 , pp. 61-68

Springer Publishing Company

Abstract Access to resources Recommend Favorite

Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

By Zhang Jinjie in (2011)

Journal of Food Science and Technology,volume 48,issue 1 , Vol. 48, Iss. 1, 2011-02 , pp. 69-75

Springer Publishing Company

Abstract Access to resources Recommend Favorite

Development and storage study of reduced sugar soy containing compound chocolate

By Pandey Alka in (2011)

Journal of Food Science and Technology,volume 48,issue 1 , Vol. 48, Iss. 1, 2011-02 , pp. 76-82

Springer Publishing Company

Abstract Access to resources Recommend Favorite

Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid composition

By Atayeter Servet in (2011)

Journal of Food Science and Technology,volume 48,issue 1 , Vol. 48, Iss. 1, 2011-02 , pp. 83-89

Springer Publishing Company

Abstract Access to resources Recommend Favorite

Previous 1 2 Next Display item(s) per page Total 17 item(s)