✦ LIBER ✦

SENSORY EVALUATION OF COOK/CHILLED PRODUCTS REHEATED BY CONDUCTION, CONVECTION AND MICROWAVE RADIATION

✍ Scribed by C.A. SAWYER; Y.M. NAIDU

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Cook/Chill Foodservice Systems with Cond

✍ C. A. DAHL-SAWYER; J. J. JEN; P. D. HUANG 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 883 KB

SENSORY PROPERTIES OF THE AROMA OF BEEF

✍ GLESNI MAC LEOD; BELINDA M. COPPOCK 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 992 KB

SENSORY AND OBJECTIVE EVALUATION OF A CO

✍ AMY MARIE ALLEN; DR. JANET NOBLE; DR. DONALD SCHLIMME; DR. VIRGINIA NORTON; DR. 📂 Article 📅 1991 🏛 John Wiley and Sons ⚖ 597 KB

Evaluations of Warmed-over Flavor during

✍ C. Y. W. ANG; B. G. LYON 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 637 KB