✦ LIBER ✦

EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY

✍ Scribed by D. L. SEMAN; D. G. OLSON; R. W. MANDIGO

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Complete or Partial Replaceme

✍ L. W. HAND; R. N. TERRELL; G. C. SMITH 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 401 KB

EFFECT OF SODIUM ERYTHORBATE AND PACKAGI

✍ HWEI-SHEN LIN; JOSEPH G. SEBRANEK; DEANE E. GALLOWAY; KEITH D. LIND 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 433 KB

Effects of fat reduction and fat replace

✍ Emel Cengiz; Nalan Gokoglu 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 489 KB

Effects of Reduction or Replacement of S

✍ R. N. TERRELL; M. QUINTANILLA; C. VANDERZANT; F. A. GARDNER 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 419 KB

Influence of child and classroom charact

✍ Brian K. Martens; Paul J. Meller 📂 Article 📅 1989 🏛 Elsevier Science 🌐 English ⚖ 596 KB

EFFECTS OF SOY CURD ON THE ACCEPTABILITY

✍ VIVIEN YEO; G. H. WELLINGTON; K. H. STEINKRAUS 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 485 KB