27 research outputs found
Review of Chilled Foods—a Comprehensive Guide, by Colin Dennis and Michael Stringer; Frozen Food Technology, by C. P. Mallet; High Performance Liquid Chromatography in Food Control and Research, by Reinhard Matissek et Reiner Wittkowski and Lebensmittelchemie, by überarbeitete, korrigierte und erweiterte Auflage Werner Baltes
No full textQuantitative GC-MS Analysis of Volatile Flavour Compounds in Pasteurized Milk and Fermented Milk Products Applying a Standard Addition Method
No full textThe Aroma Composition of Swiss Gruyère Cheese IV. The Acidic Volatile Components and their Changes in Content during Ripening
No full textVolatile Organic Aroma Compounds Produced by Thermophilic and Mesophilic Mixed Strain Dairy Starter Cultures
No full textReview of Food Biotechnology—Techniques and Applications, by Gauri S. Mittal; Advances in Seafood Biochemistry—Composition and Quality, by G. J. Flick, Jr. and R. E. Martin; Food Science and Human Nutrition (Developments in Food Science, Volume 29), by George Charalambous, Elsevier; Food Machinery for the Production of Cereal Foods, Snack Foods and Confectionery, by Ling-Min Cheng and Proteins Interactions, by H. Visser
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