✦ LIBER ✦

Composition and Quality Attributes of Reduced-Fat Cheese as Affected by Lecithin Type

✍ Scribed by M. A. Drake; X. Q. Chen; P. D. Gerard; S. U. Gurkin

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Butter Microencapsulation as Affected by

✍ M. S. Pauletti; P. Amestoy 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 122 KB

Precooked Reduced-Fat Beef Patties Chemi

✍ S. A. KULSHRESTHA; K. S. RHEE 📂 Article 📅 1996 🏛 Institute of Food Technologists 🌐 English ⚖ 124 KB

Perception of Heat in Cheese Sauces as A

✍ L. A. Carden; M.P. Penfield; A. M. Saxton 📂 Article 📅 1999 🏛 Institute of Food Technologists 🌐 English ⚖ 105 KB

Fatty Acid Composition of Turkey Meat as

✍ R. A. CHUNG; Y. C. LIEN; R. A. MUNDAY 📂 Article 📅 1967 🏛 Institute of Food Technologists 🌐 English ⚖ 437 KB

Ripening changes and quality of recombin

✍ A.M. Rabie; S.M. Farahat; A.A. Farag 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 632 KB

Quality Attributes and Retention of Sele

✍ C. L. LU; K. H. HSU; L. A. WILSON 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 484 KB