✦ LIBER ✦

DEVELOPMENT OF A SYNTHETIC MEAT FLAVOR MIXTURE BY USING SURFACE RESPONSE METHODOLOGY

✍ Scribed by Y. P. C. HSIEH; A. M. PEARSON; W. T. MAGEE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Comparison of Some One-, Two- And Three-

✍ M. H. FOOLADI; A. M. PEARSON; W. T. MAGEE; J. I. GRAY 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 526 KB

DEVELOPMENT OF A SAUSAGE-TYPE PRODUCT FR

✍ L.H. DALEY; J.C. DENG; J.A. CORNELL 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 782 KB

Utilization of peanut fines in the optim

✍ Edith M. San Juan; Ermina V. Edra; Jocelyn M. Sales; Alicia O. Lustre; Anna. V. 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 198 KB

Evaluation of the Contribution of Flavor

✍ K. O. BODRERO; A. M. PEARSON; W. T. MAGEE 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 816 KB

A new, simple method for the production

✍ Soltanizadeh, Nafiseh; Kadivar, Mahdi 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 723 KB

Formulation, Evaluation and Optimization

✍ SHONA D. HOLT; A. V. A. RESURRECCION; K. H. McWATTERS 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 954 KB