Resultados de Búsqueda por Autor

1

Fat mimetics in low-fat cheddar cheese

Fat mimetics in low-fat cheddar cheese

por DRAKE, M.
Publicado en Journal of Food Science

Sin ejemplares

2

Lecithin improves texture of reduced fat cheeses

Lecithin improves texture of reduced fat cheeses

por DRAKE, M.
Publicado en Journal of Food Science

Sin ejemplares

3

Composition and quality attributes of reduced-fat cheese as affeted by lecithin type

Composition and quality attributes of reduced-fat cheese as affeted by lecithin type

por Drake, M. A.
Publicado en Journal of Food Science

Sin ejemplares

4

Chocolate milk and the hispanic consumer

Chocolate milk and the hispanic consumer

por Thompson, J. L.
Publicado en Journal of food science

Sin ejemplares

5

Mapping differences in consumer perception of sharp cheddar cheese in the United States

Mapping differences in consumer perception of sharp cheddar cheese in the United States

Publicado en Journal of food science

Sin ejemplares

6

Effects of the bioregulators aminoethoxyvinylglycine and ethephon on brix, carbohydrate, acid, and mineral concentrations in "Scarletspur delicious" apple juice

Effects of the bioregulators aminoethoxyvinylglycine and ethephon on brix, carbohydrate, acid, and mineral concentrations in "Scarletspur delicious" apple juice

Publicado en Hortscience

Sin ejemplares

7

The influence of aminoethoxyvinylglycine and ethephon on objective and sensory quality of "Delicious" apples and apple juice at harvest and after storage

The influence of aminoethoxyvinylglycine and ethephon on objective and sensory quality of "Delicious" apples and apple juice at harvest and after storage

Publicado en Hortscience

Sin ejemplares

8

Rapid profiling of swiss cheese by attenuated total reflectance (ATR) infrared spectroscopy and descriptive sensory analysis

Rapid profiling of swiss cheese by attenuated total reflectance (ATR) infrared spectroscopy and descriptive sensory analysis

Publicado en Journal of food science

Sin ejemplares