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3 research outputs found
THE EFFECT OF FAT CONTENT AND FLAVOR ENHANCERS ON THE PERCEIVED SALTINESS OF COOKED ?BOLOGNA-TYPE? SAUSAGES
Author
AVERILL W.F.
CLAUS J.R.
+7Â more
GILLETTE M.
HAMMER G.F.
KROL B.
KUHNE D.
MATULIS R.J.
SCHELLE H.
YANG A.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
THE EFFECT OF SALT REDUCTION ON TASTE PLEASANTNESS IN COOKED'BOLOGNA-TYPE'SAUSAGES
Author
AVERILL W.F.
BERTINO M.
+9Â more
FROST C.
KARANKO E.
KUHNE D.
LAW N.
LAW N.
POWERS J.J.
PUOLANNE E.
RUUSUNEN M.
TUNALEY A.
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Molecular modeling utilizing purple acid phosphatase biomimetic models
Author
Almeida J.O.
Antanaitis P.
+39Â more
Averill J.C.
Brito A.
Carrano M.W.
Chen Z.
Coelho G.M.A.
Comba
Comba A.
David L.
Dunietz M.D.
Escuer R.
Friesner M.-H.
Gaber J.P.
Gao L.H.
Gehring P.
Gonçalves L.M.
Gorun S.
Guddat A.S.
Hart A.K.
Hay J.C.
Holz L.
Karsten A.
Klabunde N.
Klabunde N.
Lambert B.
Lanznaster A.
Lindqvist E.
Montri R. D.
Neves L.M.
Neves M.A.
Paes R.B.
Papoian W.F.
Pearson R.R.G.
Saal C.M.
Scarpellini A.
Stevens H.
Uppenberg F.
Werner S.
Wu A.J.
Öhrström
Publication venue
'Canadian Science Publishing'
Publication date
Field of study
No full text
Crossref