✦ LIBER ✦

SORBIC ACID STABILITY DURING PROCESSING and STORAGE OF AN INTERMEDIATE MOISTURE CHEESE ANALOG

✍ Scribed by J. ANTONIO TORRES; JORGE O. BOUZAS; MARCUS KAREL

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

STORAGE STABILITY OF INTERMEDIATE MOISTU

✍ L. N. KREISMAN; T. P. LABUZA 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 491 KB

DEVELOPMENT AND STABILITY OF INTERMEDIAT

✍ M. MOTOKI; J. A. TORRES; M. KAREL 📂 Article 📅 1982 🏛 John Wiley and Sons 🌐 English ⚖ 484 KB

MICROBIAL STABILIZATION OF INTERMEDIATE

✍ J. ANTONIO TORRES; MARCUS KAREL 📂 Article 📅 1985 🏛 John Wiley and Sons 🌐 English ⚖ 580 KB

Stability of cyclopiazonic acid during s

✍ B.C Prasongsidh; K Kailasapathy; G.R Skurray; W.L Bryden 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 118 KB

TEXTURE STABILITY DURING STORAGE OF FREE

✍ D. R. HELDMAN; G. A. REIDY; M. P. PALNITKAR 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 451 KB

Distribution and stability of aflatoxin

✍ A.M. Fernandes; B. Corrêa; R.E. Rosim; E. Kobashigawa; C.A.F. Oliveira 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 267 KB