✦ LIBER ✦

Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During Processing

✍ Scribed by E.B. Branger; C.A. Sims; R.H. Schmidt; S.F. O'Keefe; J.A. Cornell

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Estimation of compaction and fouling eff

✍ V.R. Tarnawski; P. Jelen 📂 Article 📅 1986 🏛 Elsevier Science 🌐 English ⚖ 841 KB

CHANGES IN CHEMICAL, SENSORY AND RHEOLOG

✍ MIGUEL ANGEL GONZÁLEZ-VIÑAS; JUSTA POVEDA; ANTONIA GARCÍA RUIZ; LOURDES CABEZAS 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 414 KB

Chemical, Physical, and Sensorial Charac

✍ O. Pinho; E. Mendes; M.M. Alves; I.M.P.L.V.O. Ferreira 📂 Article 📅 2004 🏛 American Dairy Science Association 🌐 English ⚖ 667 KB

Changes in Microbiological, Chemical, Rh

✍ M. NUÑEZ; P. GAYA; M. MEDINA; M. A. RODRÍGUEZ-MARÍN; C. GARCÍA-ASER 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 724 KB

Effects of changes during ripening and f

✍ L. ALONSO; M. JUÁREZ; M. RAMOS; P. J. MARTÍN-ALVAREZ 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 484 KB