✦ LIBER ✦

Chemical, physical and sensory characteristics of soymilk as affected by processing method, temperature and duration of storage

✍ Scribed by Chinyere I. Iwuoha; Kenneth E. Umunnakwe

Book ID: 108433940
Publisher: Elsevier Science
Year: 1997
Tongue: English
Weight: 744 KB
Volume: 59
Category: Article
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(96)00250-6

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Chemical, Physical and Sensory Character

Chemical, Physical and Sensory Characteristics of Peanut Milk as Affected by Processing Conditions

✍ CHAN LEE; LARRY R. BEUCHAT 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 607 KB

Sensory and Chemical Characteristics of

Sensory and Chemical Characteristics of Pork Chops as Affected by Precooking, Curing and Frozen Storage

✍ L. F. MILLER; H. B. HEDRICK; M. E. BAILEY 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 497 KB

Physical and Sensory Characteristics of

Physical and Sensory Characteristics of Vacuum Packaged Beef Round Steaks as Influenced by Postmortem Age and Storage Temperature

✍ D. B. GRIFFIN; J. W. SAVELL; G. C. SMITH; K. D. LIND; D. E. GALLOWAY 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 327 KB

Chemical and physical characteristics of

Chemical and physical characteristics of palm, palm kernel and groundnut oils as affected by degumming

✍ Chinyere I. Iwuoha; Collins N. Ubbaonu; Rophina C. Ugwo; Ngozi U. Okereke 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 625 KB

Textural Properties and Sensory Quality

Textural Properties and Sensory Quality of Processed Sweetpotatoes as Affected by Low Temperature Blanching

✍ V. D. TRUONG; W. M. WALTER JR.; K. L. BETT 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 118 KB

Characteristics of High- and Low-Fat Bol

Characteristics of High- and Low-Fat Bologna Sausages as Affected by Final Internal Cooking Temperature and Chilling Storage

✍ Carballo, José; Fernández, Paloma; Barreto, Giovana; Solas, Maria T; Colmenero, 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 805 KB

A study was made of the effect that final internal processing temperature (63, 70 and 78°C) and chilling storage (2°C) exerted on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat (242 g kg-') and low-fat (100 g kg-') bologna sausage. High-fat sausa