THE ROLE OF ENZYMES IN FOOD FLAVORS

被引：0

作者：

MACKAY, DAM

KONIGSBACHER, KS

HEWITT, EJ

HASSELSTROM, T

机构：

来源：

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：31 / 31

页数：1

共 50 条

[1] THE ROLE OF ENZYMES IN FOOD FLAVORS
HEWITT, EJ
MACKAY, DAM
KONIGSBACHER, K
HASSELSTROM, T
FOOD TECHNOLOGY, 1956, 10 (10) : 487 - 489
[2] THE ROLE OF FLAVORS IN FOOD-PROCESSING
HALL, RL
MERWIN, EJ
FOOD TECHNOLOGY, 1981, 35 (06) : 46 - &
[3] ROLE LIPIDS PLAY IN POSITIVE AND NEGATIVE FLAVORS OF FOOD
LITMAN, I
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1977, 174 (SEP): : 49 - 49
[4] THE ROLE OF MICROBIAL METABOLITES IN FOOD OFF-FLAVORS
WHITFIELD, FB
TINDALE, CR
FOOD TECHNOLOGY IN AUSTRALIA, 1984, 36 (05): : 204 - 209
[5] THE ROLE OF FLAVORS IN THE DEVELOPMENT OF OUR FOOD-SUPPLY
HALL, RL
MERWIN, EJ
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1981, 21 (04): : 427 - 436
[6] FOOD FLAVORS
CHANG, SS
HUANG, AS
FOOD TECHNOLOGY, 1989, 43 (12) : 99 - 106
[7] THE ROLE OF FOOD LABS IN THE DEVELOPMENT OF NEW FLAVORS, TEXTURES AND PRODUCTS
Tulsi, Bernard
Lab Manager, 2010, 5 (03): : 64 - 71
[8] FLAVORS IN FOOD FATS
ROBINSON, HE
BLACK, HC
INDUSTRIAL AND ENGINEERING CHEMISTRY, 1945, 37 (03): : 217 - 219
[9] Dairy food flavors
Tunick, Michael H.
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2006, 232 : 131 - 131
[10] COMPOSITION OF FOOD FLAVORS
HOOVER, SR
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1963, 43 (01) : 19 - &