Volume 20; Issue 3

Food Chemistry

Volume 20; Issue 3
1

A new, hydrolytically stable, sweet tasting aspartic acid derivative

George P. Rizzi, Richard S. Echler
Journal:
Food Chemistry
Year:
1986
Language:
english
File:
PDF, 501 KB
english, 1986
2

Changes in the parboiled seeds of Treculia africana caused by improper drying and microbial infection

R.Ola Lawal
Journal:
Food Chemistry
Year:
1986
Language:
english
File:
PDF, 364 KB
english, 1986
4

The manufacture of Ras cheese from gamma irradiated milk

A.A.Abdel Baky, S.M. Farahat, A.M. Rabie, S.A. Mobasher
Journal:
Food Chemistry
Year:
1986
Language:
english
File:
PDF, 477 KB
english, 1986
5

The composition and properties of squid meat

Zdzisław E. Sikorski, Ilona Kołodziejska
Journal:
Food Chemistry
Year:
1986
Language:
english
File:
PDF, 569 KB
english, 1986
7

Production of trichothecene mycotoxins on cereal grains by Myrothecium spp.

Tudor Fernando, George Bean
Journal:
Food Chemistry
Year:
1986
Language:
english
File:
PDF, 313 KB
english, 1986