✦ LIBER ✦

EFFECT OF HEATING METHODS ON THIAMINE RETENTION IN FRESH OR FROZEN PREPARED FOODS

✍ Scribed by LESLIE N. KAHN; G. E. LIVINGSTON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF HEATING METHODS ON VITAMIN RE

✍ CATHARINA Y. W. ANG; CHARLOTTE M. CHANG; A. E. FREY; G. E. LIVINGSTON 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 906 KB

EFFECTS OF HEATING METHODS ON PROTEIN NU

✍ C.E. BODWELL; M. WOMACK 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 780 KB

RIBOFLAVIN AND THIAMINE RETENTION IN FRO

✍ CATHARINA Y. W. ANG; LINA A. BASILLO; BEA A. CATO; G. E. LIVINGSTON 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 343 KB

Modeling Thermal and Mechanical Effects

✍ J.Y. Cha; M. Suparno; K.D. Dolan; P.K.W. Ng 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 328 KB

EFFECT OF SUCROSE AND ASCORBIC ACID ON Q

✍ D. G. GUADAGNI 📂 Article 📅 1954 🏛 Institute of Food Technologists 🌐 English ⚖ 385 KB

Effect of Cooking Rates in Electric or M

✍ KENNETH N. HALL; CHYI S. LIN 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 263 KB